Irreversible thermodynamics analysis of ellipsoidal wheat kernel drying, aiming at the evaluation of phenomenological properties

Gisele Tessari SantosGraduate School—Industrial Engineering, IETEC—Institute of Technological Education, Belo Horizonte, MG, Brazil;Industrial Engineering Department, IBMEC—Brazilian Institute of Capital Markets, Belo Horizonte, MG, BrazilView further author information

Mauri FortesGraduate School—Industrial Engineering, IETEC—Institute of Technological Education, Belo Horizonte, MG, BrazilCorrespondence[email protected]
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Rafael Pinheiro AmanteaGraduate School—Industrial Engineering, IETEC—Institute of Technological Education, Belo Horizonte, MG, Brazil;Industrial Engineering Department, IBMEC—Brazilian Institute of Capital Markets, Belo Horizonte, MG, Brazil

http://orcid.org/0000-0001-8020-8239 View further author information

Wanyr Romeo FerreiraGraduate School—Industrial Engineering, IETEC—Institute of Technological Education, Belo Horizonte, MG, BrazilView further author information

José Helvecio MartinsGraduate School—Industrial Engineering, IETEC—Institute of Technological Education, Belo Horizonte, MG, BrazilView further author information

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K. H. Estévez-Sánchez, J. E. González-Pérez, C. E. Ochoa-Velasco, M. A. García-Alvarado, D. Cruz-González, A. Sampieri & I. I. Ruiz-López. (2020) Point set registration for reduced geometry mismatch during estimation of mass transfer properties in osmotic dehydration of complex-shaped foods. Drying Technology 38:4, pages 506-517.
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Irreversible thermodynamics analysis of ellipsoidal wheat kernel drying, aiming at the evaluation of phenomenological properties

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Irreversible thermodynamics analysis of ellipsoidal wheat kernel drying, aiming at the evaluation of phenomenological properties

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