Comments on “A new solution approach for simultaneous heat and mass transfer during convective drying of mango” by E. Barati, J.A. Esfahani, Journal of Food Engineering 102 (2011) 302–309; “A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer” by E. Barati, J.A. Esfahani, Journal of Food Engineering 114 (2013) 39–46

2014 ◽  
Vol 123 ◽  
pp. 193-194
Author(s):  
Xiao Dong Chen ◽  
Aditya Putranto
Keyword(s):  
Mass Transfer ◽  
Heat And Mass Transfer ◽  
Food Products ◽  
Convective Drying ◽  
External Resistance ◽  
Solution Approach ◽  
Food Engineering ◽  
Novel Approach ◽  
Simultaneous Heat

A Study of Coupled Heat and Mass Transfer in Composite Food Products during Convective Drying

2007 ◽  
Vol 25 (7-8) ◽  
pp. 1359-1368 ◽  
Author(s):  
S. M. A. Rahman ◽  
M. R. Islam ◽  
A. S. Mujumdar
Keyword(s):  
Mass Transfer ◽  
Heat And Mass Transfer ◽  
Food Products ◽  
Convective Drying

MEASUREMENT OF COEFFICIENTS FOB SIMULTANEOUS HEAT AND MASS TRANSFER IN FOOD PRODUCTS

1994 ◽  
Vol 12 (3) ◽  
pp. 607-627 ◽  
Author(s):  
Lluming Zhou ◽  
Virendra M. Purl ◽  
Ramaswamy C. Anantheswaran
Keyword(s):  
Mass Transfer ◽  
Heat And Mass Transfer ◽  
Food Products ◽  
Simultaneous Heat
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