Mass Transfer in Infrared Drying of Gel-Coated Seeds

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"Mass Transfer in Infrared Drying of Gel-Coated Seeds"
written by Antônio M. Barbosa Neto, Luanda G. Marques, Manoel M. Prado, Dermeval J. M. Sartori,
published by Advances in Chemical Engineering and Science, Vol.4 No.1, 2014

has been cited by the following article(s):

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[1]	Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods Critical Reviews in Food Science and Nutrition, 2023 DOI:10.1080/10408398.2022.2043820

[2]	Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods Critical Reviews in Food Science and Nutrition, 2022 DOI:10.1080/10408398.2022.2043820

[3]	Intermittent and continuous infrared drying of sweet potatoes Heat and Mass Transfer, 2022 DOI:10.1007/s00231-022-03212-3

[4]	Performance evaluation of an infrared heating-assisted fluidized bed dryer for processing bee-pollen grains Chemical Engineering and Processing - Process Intensification, 2020 DOI:10.1016/j.cep.2020.108044

[5]	Study on Hybrid Drying with Infrared Radiation of Watermelon Seeds (Citrullus Lanatus) Defect and Diffusion Forum, 2020 DOI:10.4028/www.scientific.net/DDF.399.173

[6]	Study on Hybrid Drying with Infrared Radiation of Watermelon Seeds (Citrullus Lanatus) Defect and Diffusion Forum, 2020 DOI:10.4028/www.scientific.net/DDF.399.173

[7]	SECAGEM DA BIOMASSA DE AÇAÍ VIA RADIAÇÃO INFRAVERMELHO Blucher Chemical Engineering Proceedings, 2017 DOI:10.5151/chemeng-cobeqic2017-489

[8]	Drying and Energy Technologies Advanced Structured Materials, 2016 DOI:10.1007/978-3-319-19767-8_6

[9]	Drying and Energy Technologies Advanced Structured Materials, 2016 DOI:10.1007/978-3-319-19767-8_6

[10]	A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters International Journal of Food Engineering, 2016 DOI:10.1515/ijfe-2016-0074

[11]	A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters International Journal of Food Engineering, 2016 DOI:10.1515/ijfe-2016-0074

[12]	A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters International Journal of Food Engineering, 2016 DOI:10.1515/ijfe-2016-0074

[13]	Heat and Mass Transfer and Energy Aspects in Combined Infrared-Convective Drying of Bee-Pollen Defect and Diffusion Forum, 2015 DOI:10.4028/www.scientific.net/DDF.364.9

[14]	SECAGEM INFRAVERMELHO DE CAROÇOS DE AÇAÍ PARA A OBTENÇÃO DE BIOMASSA Anais do XX Congresso Brasileiro de Engenharia Química, 2015 DOI:10.5151/chemeng-cobeq2014-0554-24974-159341

[15]	CINÉTICA DE DEGRADAÇÃO DA COR DE PÓLEN APÍCOLA DURANTE A SECAGEM INFRAVERMELHO Anais do XXXVII Congresso Brasileiro de Sistemas Particulados, 2015 DOI:10.5151/ENEMP2015-SE-508

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