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Pereira da Silva, CleideM. D. P. S. e Silva, VeraS. O. Farias & JosivandaP. Gomes. (2012) Diffusion Models to Describe the Drying Process of Peeled Bananas: Optimization and Simulation. Drying Technology 30:2, pages 164-174.
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Articles from other publishers (10)
Caio C. Claudio, MaisaT.B. Perazzini & Hugo Perazzini. (2022) Modeling and estimation of moisture transport properties of drying of potential Amazon biomass for renewable energy: Application of the two-compartment approach and diffusive models with constant or moisture-dependent coefficient. Renewable Energy 181, pages 304-316.
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L. Meili, H. Perazzini, M.C. Ferreira & J.T. Freire. (2020) Analyzing the universality of the dimensionless vibrating number based on the effective moisture diffusivity and its impact on specific energy consumption. Heat and Mass Transfer 56:5, pages 1659-1672.
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Wilton Pereira da Silva, Cleide M. D. P. S. e Silva, Aluizio Freire da Silva Junior & Alexandre José de Melo Queiroz. (2015) A Numerical Approach to Determine Some Properties of Cylindrical Pieces of Bananas During Drying. International Journal of Food Engineering 11:3, pages 335-347.
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Lyes Bennamoun, Réda Khama & Angélique Léonard. (2015) Convective drying of a single cherry tomato: Modeling and experimental study. Food and Bioproducts Processing 94, pages 114-123.
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G. Xanthopoulos, S. Yanniotis & Gr. Lambrinos. (2010) Study of the drying behaviour in peeled and unpeeled whole figs. Journal of Food Engineering 97:3, pages 419-424.
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