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Sciences des Aliments

0240-8813
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An international journal of food science and technology
 

 ARTICLE VOL 23/5-6 - 2003  - pp.589-622  - doi:10.3166/sda.23.589-622
TITLE
Grain drying: A review

ABSTRACT

Grain drying, as a research field, now relies extensively on the use of mathematical modelling and computer simulation to describe the grain drying processes. Several mathematical models have been developed by researchers to explain the important phenomena associated with drying, namely, equilibrium moisture content, thin-layer and deep-bed drying. These models have limitations in that they are based on several assumptions. This paper reviews the various models evolved around thin-layer and deep-bed drying of grains.

AUTEUR(S)
S.R. PARDE, D.S. JAYAS, N.D.G. WHITE

CITATIONS
sda.revuesonline.com/revues/3/citation/2459.html

LANGUE DE L'ARTICLE
Anglais

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