Thermodynamic and nutritional properties and drying kinetics of pequi (Caryocar brasiliense Cambess) mesocarp

Mathematical modeling of pequi pulp drying and effective diffusivity determination

(2017) Elisabete P. de Sousa et al.   Revista Brasileira de Engenharia Agrícola e Ambiental

Determination of appropriate effective diffusivity for different food materials

(2016) M. I. H. Khan et al.   DRYING TECHNOLOGY

Pequi pulp (Caryocar brasiliense Cambess): Drying kinetics and thermodynamic properties

(2014) R. M. Silva et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour

(2013) Beatriz dos Santos Siqueira et al.   Food Science and Technology

Intermittent drying of food products: A critical review

(2013) Chandan Kumar et al.   JOURNAL OF FOOD ENGINEERING

Desorption isotherms and thermodynamic properties of sweet corn cultivars (Zea maysL.)

(2010) Gabriel Henrique Horta de Oliveira et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Thermodynamic analysis of experimental sorption isotherms of loquat and quince fruits

(2008) R. Moreira et al.   JOURNAL OF FOOD ENGINEERING

Modeling of water absorption of Botswana bambara varieties using Peleg’s equation

(2008) V.A. Jideani et al.   JOURNAL OF FOOD ENGINEERING

Effect of enthalpy–entropy compensation during sorption of water vapour in tropical woods: The case of Bubinga (Guibourtia Tessmanii J. Léonard; G. Pellegriniana J.L.)

(2007) Y.N. Nkolo Meze’e et al.   THERMOCHIMICA ACTA