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|Type:||Artigo de periódico|
|Title:||Modeling Drying Isotherms Using A Structure Transition Model|
|Abstract:||Drying introduces structural changes in the target material that modify its interaction with water. In this work, we developed a model based on star fruit drying that considered two forms of interaction with water. This model provided a very good fit to the experimental data and was applicable to drying of other products such as apple, barley, and coffee. This model yielded better fits for data reported in the literature than other models. These findings suggest that the model is applicable to a wide range of systems. © 2013 Copyright Taylor and Francis Group, LLC.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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