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Drying Technology
An International Journal
Volume 13, 1995 - Issue 3
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Original Articles

Numerical Study of Drying Stresses in Agar Gel

I. Mrani Laboratoire de Mecanique et Genie Civil. Universite Montpellier II. URA CNRS 1214. Cc 034. place Eugene Bataillon.
,
G. Fras Laboratoire de Mecanique et Genie Civil. Universite Montpellier II. URA CNRS 1214. Cc 034. place Eugene Bataillon.
&
J. C. Benet Laboratoire de Mecanique et Genie Civil. Universite Montpellier II. URA CNRS 1214. Cc 034. place Eugene Bataillon.
Pages 551-570 | Published online: 10 May 2007

Citations (8)

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Read on this site (5)

Mohammad U. H. Joardder, Fazlur Rashid & M. A. Karim. (2022) The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review. Food Reviews International 0:0, pages 1-24.
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M. E. Katekawa & M. A. Silva. (2006) A Review of Drying Models Including Shrinkage Effects. Drying Technology 24:1, pages 5-20.
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D. Mihoubi, F. Zagrouba, J. Vaxelaire, A. Bellagi & M. Roques. (2004) Transfer Phenomena During the Drying of a Shrinkable Product: Modeling and Simulation. Drying Technology 22:1-2, pages 91-109.
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I. Mrani, J.C. Bénet, G. Fras & Z. Zrikem. (1997) TWO DIMENSIONAL SIMULATION OF DEHYDRATION OF A HIGHLY DEFORMABLEGEL : MOISTURE CONTENT, STRESS AND STRAW FIELDS. Drying Technology 15:9, pages 2165-2193.
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Masanobu Hasalani & Yoshinori Itaya. (1996) Drying-Induced Strain and Stress: A Review. Drying Technology 14:5, pages 1011-1040.
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Articles from other publishers (3)

Md Mahiuddin, Md. Imran H. Khan, C. Kumar, M. M. Rahman & M. A. Karim. (2018) Shrinkage of Food Materials During Drying: Current Status and Challenges. Comprehensive Reviews in Food Science and Food Safety 17:5, pages 1113-1126.
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R. D. Villanueva, A. M. M. Sousa, M. P. Gonçalves, M. Nilsson & L. Hilliou. (2009) Production and properties of agar from the invasive marine alga, Gracilaria vermiculophylla (Gracilariales, Rhodophyta). Journal of Applied Phycology 22:2, pages 211-220.
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G. Ponsart, J. Vasseur, J.M. Frias, A. Duquenoy & J.M. Méot. (2003) Modelling of stress due to shrinkage during drying of spaghetti. Journal of Food Engineering 57:3, pages 277-285.
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