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Drying Technology
An International Journal
Volume 31, 2013 - Issue 7
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Original Articles

Diffusive Model with Variable Effective Diffusivity Considering Shrinkage for Hot-Air Drying of Lightly Salted Grass Carp Fillets

Huan Luo State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
,
Wenshui Xia State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
,
Yanshun Xu State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
&
Qixin Jiang State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Pages 752-758 | Published online: 03 May 2013

Citations (13)

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Read on this site (5)

Al Ahmad Layth, Latrille Christelle, Hainos Delphine, Blanc Denise & Clausse Marc. (2022) Thermal and mass transfer properties of a shrinkable industrial sludge: experimental determination and modeling approach. Environmental Technology 43:14, pages 2230-2240.
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Kshirod K. Dash & V. M. Balasubramaniam. (2018) Effect of high pressure on mass transfer kinetics of granny smith apple. Drying Technology 36:13, pages 1631-1641.
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Jian-Wu Dai, Jun-Quan Rao, Dong Wang, Long Xie, Hong-Wei Xiao, Yan-Hong Liu & Zhen-Jiang Gao. (2015) Process-Based Drying Temperature and Humidity Integration Control Enhances Drying Kinetics of Apricot Halves. Drying Technology 33:3, pages 365-376.
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LuisA. Segura, GuillermoM. Badillo & Odilio Alves-Filho. (2014) Microstructural Changes of Apples (Granny Smith) During Drying: Visual Microstructural Changes and Possible Explanation from Capillary Pressure Data. Drying Technology 32:14, pages 1692-1698.
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Miloš Vasić, Željko Grbavčić & Zagorka Radojević. (2014) Analysis of Moisture Transfer During the Drying of Clay Tiles with Particular Reference to an Estimation of the Time-Dependent Effective Diffusivity. Drying Technology 32:7, pages 829-840.
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Articles from other publishers (8)

Fabio Henrique Bastiani, Stephani Sufredini, Ana Paula Romio & Douglas Junior Nicolin. (2021) Modeling the drying kinetics of alginate particles considering shrinkage. Journal of Food Process Engineering 44:8.
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Mengmeng Jiang, Jun Sun, Mohammed Obadi, Xiting Bai & Wenxue Zhu. (2020) Effects of ultrasonic vacuum drying on the drying kinetics, dynamic moisture distribution, and microstructure of honey drying process. Food Science and Technology International 27:5, pages 426-440.
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M. Arif Khan, Mahsa Moradipour, Md. Obeidullah & A. K. M. Abdul Quader. (2020) Heat and mass transport analysis of the drying of freshwater fishes by a forced convective air‐dryer. Journal of Food Process Engineering 44:1.
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Ahmad Jahanbakhshi, Reza Yeganeh & Mohammad Momeny. (2020) Influence of ultrasound pre‐treatment and temperature on the quality and thermodynamic properties in the drying process of nectarine slices in a hot air dryer. Journal of Food Processing and Preservation 44:10.
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Juarez Everton de Farias Aires, Wilton Pereira da Silva, Kalina Lígia Cavalcante de Almeida Farias Aires, Aluízio Freire da Silva Júnior & Cleide Maria Diniz Pereira da Silva e Silva. (2017) Convective drying of osmo-dehydrated apple slices: kinetics and spatial behavior of effective mass diffusivity and moisture content. Heat and Mass Transfer 54:4, pages 1121-1134.
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Guilherme Luiz Dotto, Lucas Meili, Eduardo Hiromitsu Tanabe, Daniel Padoin Chielle & Marcos Flávio Pinto Moreira. (2017) Evaluation of the mass transfer process on thin layer drying of papaya seeds from the perspective of diffusive models. Heat and Mass Transfer 54:2, pages 463-471.
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Mehmet Başlar, Mahmut Kılıçlı & Barış Yalınkılıç. (2015) Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique. Ultrasonics Sonochemistry 27, pages 495-502.
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F.M. Pacheco-Aguirre, M.A. García-Alvarado, E. Corona-Jiménez, H. Ruiz-Espinosa, O. Cortés-Zavaleta & I.I. Ruiz-López. (2015) Drying modeling in products undergoing simultaneous size reduction and shape change: Appraisal of deformation effect on water diffusivity. Journal of Food Engineering 164, pages 30-39.
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