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Drying Technology
An International Journal
Volume 16, 1998 - Issue 1-2
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TECHNICAL NOTE

CHOICE OF MODEL GEL SYSTEMS FOR THE FOOD DEHYDRATION STUDIES

Fahrettin Göğüş Food Engineering Department, University of Gaziantep, Gaziantep, 27310, TURKEYView further author information
&
Jack Lamb Procter Department of Food Science, University of Leeds, Leeds, L52 9JT, U.K
Pages 297-309 | Published online: 28 Nov 2010

Citations (10)

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Read on this site (3)

L. S. Arrieche & D. J. M. Sartori. (2007) Fluid Flow Effect and Mechanical Interactions during Drying of a Deformable Food Model. Drying Technology 26:1, pages 54-63.
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M. M. Prado, M. M. P. Ferreira & D. J. M. Sartori. (2006) Drying of Seeds and Gels. Drying Technology 24:3, pages 281-292.
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I. Anaya, M. T. Cruz, T. Santiago, J. L. Muñoz & M. Vizcarra. (2003) Quality Assessment of Dried‐Bean with Biochemical Parameters. International Journal of Food Properties 6:3, pages 449-459.
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Articles from other publishers (7)

Lennart Fries. (2021) Modeling Food Particle Systems: A Review of Current Progress and Challenges. Annual Review of Chemical and Biomolecular Engineering 12:1, pages 97-113.
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Thanh Khuong Nguyen, Martin Mondor & Cristina Ratti. (2018) Shrinkage of cellular food during air drying. Journal of Food Engineering 230, pages 8-17.
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Won Choi & Soojin Jun. (2013) Measurement of structural shrinkages of freeze dried chipping potatoes for crack modeling. Food Science and Biotechnology 22:4, pages 967-972.
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Nathdanai Harnkarnsujarit, Sanguansri Charoenrein & Yrjö H. Roos. (2012) Microstructure formation of maltodextrin and sugar matrices in freeze-dried systems. Carbohydrate Polymers 88:2, pages 734-742.
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L.S. Arrieche, R.G. Corrêa & D.J.M. Sartori. (2009) Drying stresses and strains in a spherical food model. Computers & Chemical Engineering 33:11, pages 1805-1813.
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L. Mayor & A.M. Sereno. (2004) Modelling shrinkage during convective drying of food materials: a review. Journal of Food Engineering 61:3, pages 373-386.
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D.K Rassis, I.S Saguy & A Nussinovitch. (2002) Collapse, shrinkage and structural changes in dried alginate gels containing fillers. Food Hydrocolloids 16:2, pages 139-151.
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