Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact

Analytical model for variable moisture diffusivity estimation and drying simulation of shrinkable food products

(2011) I.I. Ruiz-López et al.   JOURNAL OF FOOD ENGINEERING

EFFECT OF SHRINKAGE ON PREDICTION ACCURACY OF THE WATER DIFFUSION MODEL FOR PINEAPPLE DRYING

(2011) L.A RAMALLO et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying

(2011) Ratiya Thuwapanichayanan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of Paddy Rice: Impacts on Drying Kinetics and End Product Attributes

(2010) Isaac Pilatowski et al.   Food and Bioprocess Technology

Instant controlled pressure drop extraction of lavandin essential oils: Fundamentals and experimental studies

(2010) Colette Besombes et al.   JOURNAL OF CHROMATOGRAPHY A

Numerical and experimental analysis of heat and moisture transfer during drying of Ataulfo mango

(2010) L. Villa-Corrales et al.   JOURNAL OF FOOD ENGINEERING

Effect of expansion by instantaneous controlled pressure drop on dielectric properties of fruits and vegetables

(2010) Magdalena Kristiawan et al.   JOURNAL OF FOOD ENGINEERING

Impact of texturing using instant pressure drop treatment prior to solvent extraction of anthocyanins from Malaysian Roselle (Hibiscus sabdariffa)

(2009) B. Ben Amor et al.   FOOD CHEMISTRY

A mathematical model to describe the change in moisture distribution in maize starch during hydrothermal treatment

(2008) Ikbal Zarguili et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of instant controlled pressure drop treatments on the oligosaccharides extractability and microstructure of Tephrosia purpurea seeds

(2008) Bouthaina Ben Amor et al.   JOURNAL OF CHROMATOGRAPHY A

Influence of hydrothermal treatment on rheological and cooking characteristics of fresh egg pasta

(2007) A. Nouviaire et al.   JOURNAL OF CEREAL SCIENCE