Numerical simulation and experimental investigation of foam-mat drying for producing banana powder as influenced by foam thickness
The high surface-to-volume ratio and porosity of foam during foam-mat drying shorten the drying process and improve dried powder quality. Therefore, foam-mat drying has caught the attention of researchers as an effective method in sticky, heat sensitive, and viscous food biomaterials that are not ea...
| मुख्य लेखकों: | , , , |
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| स्वरूप: | लेख |
| भाषा: | English |
| प्रकाशित: |
Elsevier
2022-06-01
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| श्रृंखला: | Applied Food Research |
| विषय: | |
| ऑनलाइन पहुंच: | http://www.sciencedirect.com/science/article/pii/S277250222200035X |