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International Journal of Food Properties Volume 3, 2000 - Issue 1
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Original Articles

A knowledge base for the apparent mass diffusion coefficient (DEFF) of foods

Danae Doulia Laboratory of Organic Chemical Technology, NTUA, Polytechnioupolis, Zografou Campus, Athens, GR‐157 80, Greece Phone: 30‐1‐772 3122 Fax: 30‐1‐772 3122 E-mail: [email protected]
,
K. Tzia Laboratory of Food Technology, NTUA, Polytechnioupolis, Zografou Campus, Athens, GR‐157 80, Greece
&
V. Gekas Laboratory of Transport Phenomena & Applied Thermodynamics, TUC, Hania, GR 731 00, Greece
Pages 1-14 | Received 25 Mar 1999, Accepted 18 Sep 1999, Published online: 02 Sep 2009

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R. Hasanzadeh & B. Abbasi Souraki. (2016) Experimental and Theoretical Investigation of Mass Transfer during Leaching of Starch and Protein from Potato. Chemical Engineering Communications 203:8, pages 1105-1115.
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G. Raffray, T. Goli, M. Rivier, P. Sebastian & A. Collignan. (2014) Modeling of Mass Transfer During Hot-Smoking of Fish Fillets. Drying Technology 32:3, pages 339-351.
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Reihaneh Golestani, Ahmadreza Raisi & Abdolreza Aroujalian. (2013) Mathematical Modeling on Air Drying of Apples Considering Shrinkage and Variable Diffusion Coefficient. Drying Technology 31:1, pages 40-51.
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C. Bourlieu, V. Guillard, B. Vallès-Pamiès, S. Guilbert & N. Gontard. (2009) Edible Moisture Barriers: How to Assess of their Potential and Limits in Food Products Shelf-Life Extension?. Critical Reviews in Food Science and Nutrition 49:5, pages 474-499.
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Peng Xu, Arun S. Mujumdar & Boming Yu. (2008) Fractal Theory on Drying: A Review. Drying Technology 26:6, pages 640-650.
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Jaruk Srikiatden & JohnS. Roberts. (2007) Moisture Transfer in Solid Food Materials: A Review of Mechanisms, Models, and Measurements. International Journal of Food Properties 10:4, pages 739-777.
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J. Srikiatden & J.S. Roberts. (2005) Moisture Loss Kinetics of Apple During Convective Hot Air and Isothermal Drying. International Journal of Food Properties 8:3, pages 493-512.
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N. M. Panagiotou, M. K. Krokida, Z. B. Maroulis & G. D. Saravacos. (2004) Moisture Diffusivity: Literature Data Compilation for Foodstuffs. International Journal of Food Properties 7:2, pages 273-299.
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Siriwan Tungsangprateep & V. K. Jindal. (2004) Sorption Isotherms and Moisture Diffusivity in Fried Cassava-Shrimp Chips. International Journal of Food Properties 7:2, pages 215-227.
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J. S. Roberts & C. H. Tong. (2003) Drying Kinetics of Hygroscopic Porous Materials Under Isothermal Conditions and the Use of a First‐Order Reaction Kinetic Model for Predicting Drying. International Journal of Food Properties 6:3, pages 355-367.
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J. B. Cazier, V. Gekas & T. Nilsson. (2001) EPIDERMIS INFLUENCE ON THE GAS EXCHANGES AROUND A PRODUCE. International Journal of Food Properties 4:3, pages 455-468.
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I. Sam Saguy, Alejandro Marabi & Rony Wallach. (2005) New approach to model rehydration of dry food particulates utilizing principles of liquid transport in porous media. Trends in Food Science & Technology 16:11, pages 495-506.
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L. Alamilla-Beltrán, J.J. Chanona-Pérez, A.R. Jiménez-Aparicio & G.F. Gutiérrez-López. (2005) Description of morphological changes of particles along spray drying. Journal of Food Engineering 67:1-2, pages 179-184.
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J. M. Aguilera, M. Michel & G. Mayor. (2006) Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid?—A Hypothesis Paper. Journal of Food Science 69:7, pages 167-174.
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J.E. Cacace & G. Mazza. (2003) Mass transfer process during extraction of phenolic compounds from milled berries. Journal of Food Engineering 59:4, pages 379-389.
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P. J.J. Chanona, B. L. Alamilla, R. R.R. Farrera, R. Quevedo, J. M. Aguilera & L. G.F. Gutiérrez. (2016) Description of the Convective Air-Drying of a Food Model by Means of the Fractal Theory. Revista de Agaroquimica y Tecnologia de Alimentos 9:3, pages 207-213.
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J. W. BELL, B. E. FARKAS, S. A. HALE & T. C. LANIER. (2002) EFFECTS OF RETORTING AND STORAGE ON LIQUID MASS TRANSFER IN CANNED SKIPJACK (KATSUWONAS PELAMIS) MUSCLE. Journal of Food Processing and Preservation 26:4, pages 267-278.
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