Liquid diffusion model for intermittent drying of rough rice

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dc.contributor.authorCihan, A
dc.contributor.authorEce, MC
dc.date.accessioned2024-06-12T11:07:12Z
dc.date.available2024-06-12T11:07:12Z
dc.date.issued2001
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIntermittent drying of rough rice grains forming a thin layer was experimentally investigated. An analytical solution of the liquid diffusion equation based on a finite circular cylinder geometry for the rice grain was fitted to the experimental data. The effect of the tempering on the drying rate of rough rice grains was reflected as an increase in the effective diffusion coefficient. The drying rate of the cough rice grains was found to increase with longer tempering periods. (C) 2001 Elsevier Science Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/S0260-8774(00)00230-2
dc.identifier.endpage331en_US
dc.identifier.issn0260-8774
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-0035452878en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage327en_US
dc.identifier.urihttps://doi.org/10.1016/S0260-8774(00)00230-2
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21955
dc.identifier.volume49en_US
dc.identifier.wosWOS:000169785100007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofJournal Of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectIntermittenten_US
dc.subjectTemperingen_US
dc.subjectRiceen_US
dc.subjectDryingen_US
dc.titleLiquid diffusion model for intermittent drying of rough riceen_US
dc.typeArticleen_US

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