Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7965
B. Öztürk, M. Serdaroğlu
In this study, we aimed to investigate chemical and technological characteristics of oven-dried Jerusalem artichoke powder (JAP) to be further incorporated into emulsified chicken meatballs (with/without sodium carbonate) as sodium tripolyphosphate (STPP) replacers. The dietary fiber content of JAP was quite high to improve the health profile of the meat system. JAP samples showed equivalent technological quality to industrial inulin in terms of water-holding, oil-binding, emulsification and gelling abilities. Phosphate-free meatballs formulated with JAP and sodium carbonate had better health impacts compared with phosphate containing meatballs while cooking characteristics were similar. The results showed that oven-dried JAP presented a good health profile and high technological quality to be evaluated as inorganic phosphate replacers in formulation of emulsified poultry products. Keywords: Jerusalem artichoke, oven-drying, emulsified chicken meatball, sodium tripolyphosphate, phosphate-free
{"title":"Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs","authors":"B. Öztürk, M. Serdaroğlu","doi":"10.4995/IDS2018.2018.7965","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7965","url":null,"abstract":"In this study, we aimed to investigate chemical and technological characteristics of oven-dried Jerusalem artichoke powder (JAP) to be further incorporated into emulsified chicken meatballs (with/without sodium carbonate) as sodium tripolyphosphate (STPP) replacers. The dietary fiber content of JAP was quite high to improve the health profile of the meat system. JAP samples showed equivalent technological quality to industrial inulin in terms of water-holding, oil-binding, emulsification and gelling abilities. Phosphate-free meatballs formulated with JAP and sodium carbonate had better health impacts compared with phosphate containing meatballs while cooking characteristics were similar. The results showed that oven-dried JAP presented a good health profile and high technological quality to be evaluated as inorganic phosphate replacers in formulation of emulsified poultry products. Keywords: Jerusalem artichoke, oven-drying, emulsified chicken meatball, sodium tripolyphosphate, phosphate-free","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131336977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7311
C. Martínez-Vera, M. Vizcarra-Mendoza
The aim of the present work is to determine the moisture diffusion coefficient in peas applying, in a first step, a methodology previously published in the literature by Uddin et al.[1] for determining constant diffusion coefficients taking in account the volume reduction associated to the drying process. Then, in a second step, refine it by means of an optimization step. The optimization step is justified because the methodology of Uddin et al. is based in a solution of the diffusion equation that is not mathematically valid for the drying-shrinking problem. Keywords: : moisture diffusivity; drying-shrinking; peas drying
{"title":"Moisture diffusion coefficient estimation in peas drying by means of a modified Hawlader and Uddin method","authors":"C. Martínez-Vera, M. Vizcarra-Mendoza","doi":"10.4995/IDS2018.2018.7311","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7311","url":null,"abstract":"The aim of the present work is to determine the moisture diffusion coefficient in peas applying, in a first step, a methodology previously published in the literature by Uddin et al.[1] for determining constant diffusion coefficients taking in account the volume reduction associated to the drying process. Then, in a second step, refine it by means of an optimization step. The optimization step is justified because the methodology of Uddin et al. is based in a solution of the diffusion equation that is not mathematically valid for the drying-shrinking problem. Keywords: : moisture diffusivity; drying-shrinking; peas drying ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127715861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7761
Bhaumik Bheda, Manoj Shinde, R. Ghadge, B. Thorat
Algae drying was carried out using Vacuum Tray Dryer and an Innovative Solar Conduction Dryer. Algae was dried in a Vacuum Tray Dryer at 60°C under varied pressure conditions and makes use of specially designed double condenser system. The open sun drying and solar conduction dryer (SCD) was also used for algae drying. Comparison between open sun drying and solar conduction dryer were done and it was found that the solar conduction dryer gives high performance than the open sun drying. It was also found that, the conductive heat transfer mode plays a crucial role in the solar conduction dryer. Keywords: Vaccum Dryer; Solar Conduction Dryer; Algal Drying
{"title":"Drying of algae by various drying methods","authors":"Bhaumik Bheda, Manoj Shinde, R. Ghadge, B. Thorat","doi":"10.4995/IDS2018.2018.7761","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7761","url":null,"abstract":"Algae drying was carried out using Vacuum Tray Dryer and an Innovative Solar Conduction Dryer. Algae was dried in a Vacuum Tray Dryer at 60°C under varied pressure conditions and makes use of specially designed double condenser system. The open sun drying and solar conduction dryer (SCD) was also used for algae drying. Comparison between open sun drying and solar conduction dryer were done and it was found that the solar conduction dryer gives high performance than the open sun drying. It was also found that, the conductive heat transfer mode plays a crucial role in the solar conduction dryer. Keywords: Vaccum Dryer; Solar Conduction Dryer; Algal Drying","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128127811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7626
A. Fuentes, Samuel Verdú, C. Fuentes, R. Grau, J. Barat
The aim of the present study was to develop an alternative method to the traditional curing process using water vapour permeable bags to obtain a dry-cured pork loin product. The dry-cured pork loins obtained by this mew process showed an adequate hygienic quality and good sensory acceptance. The salting-curing process using water permeable bags requires less manipulation, reduces waste generation and allows greater control during processing. This technique could be an interesting alternative to the traditional processes, improving the hygienic quality of the products and minimizing the environmental impact.Keywords: Dry-cured loin; Salting; Water vapour permeable bags; Physicochemical properties; Sensory.
{"title":"Production of dry-cured pork loin using water vapour permeable bags","authors":"A. Fuentes, Samuel Verdú, C. Fuentes, R. Grau, J. Barat","doi":"10.4995/IDS2018.2018.7626","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7626","url":null,"abstract":"The aim of the present study was to develop an alternative method to the traditional curing process using water vapour permeable bags to obtain a dry-cured pork loin product. The dry-cured pork loins obtained by this mew process showed an adequate hygienic quality and good sensory acceptance. The salting-curing process using water permeable bags requires less manipulation, reduces waste generation and allows greater control during processing. This technique could be an interesting alternative to the traditional processes, improving the hygienic quality of the products and minimizing the environmental impact.Keywords: Dry-cured loin; Salting; Water vapour permeable bags; Physicochemical properties; Sensory. ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134294138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7815
Gislaine C. Nogueira, F. Fakhouri, R. A. D. Oliveira
The objective of this research work was to obtain blackberry pulp powder (BL, without encapsulating agent) and microencapsulated blackberry pulp (ML, with encapsulating agent :mixture of starch arrowroot and gum arabic (1:1)) obtained by freeze drying and spray drying and evaluate their physico-chemical properties. The yield of blackberry freeze drying process was higher than the value found for spray drying process. The presence of encapsulating agent and drying method used for producing the powders influenced the average particle size, diameter, hygroscopicity, solubility, wettability and anthocyanin content of the powders. Keywords: process yield; average size; hygroscopicity; solubility; anthocyanin; antioxidant property
{"title":"Blackberry pulp microencapsulation with arrowroot starch and gum arabic mixture by spray drying and freeze drying","authors":"Gislaine C. Nogueira, F. Fakhouri, R. A. D. Oliveira","doi":"10.4995/IDS2018.2018.7815","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7815","url":null,"abstract":"The objective of this research work was to obtain blackberry pulp powder (BL, without encapsulating agent) and microencapsulated blackberry pulp (ML, with encapsulating agent :mixture of starch arrowroot and gum arabic (1:1)) obtained by freeze drying and spray drying and evaluate their physico-chemical properties. The yield of blackberry freeze drying process was higher than the value found for spray drying process. The presence of encapsulating agent and drying method used for producing the powders influenced the average particle size, diameter, hygroscopicity, solubility, wettability and anthocyanin content of the powders. Keywords: process yield; average size; hygroscopicity; solubility; anthocyanin; antioxidant property ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133068130","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7373
Ming Liu, Rongtang Liu, Junjie Yan
Lignite, a kind of low rank coal, has the characteristics of high moisture, high volatile, high ash and low heat value. The low-temperature pyrolysis technology is potential to improve the utilization efficiency of lignite. Therefore, a lignite-based energy system integrated with pre-drying and low-temperature pyrolysis was proposed in this paper. To assess the influence of pre-drying process, theoretical models were developed based on thermodynamics, and a case analysis was then performed to get the quantitative effect of pre-drying on efficiency of energy utilization. Results show that pre-drying on PPPS theoretical model can significantly improve the utilization of lignite by 1.46%.Keywords: Lignite; Pre-drying; Low-temperature pyrolysis; Energy efficiency; Case analysis.
{"title":"Theoretical study and case analysis for a pre-dried pyrolysis coupled lignite-fired power system","authors":"Ming Liu, Rongtang Liu, Junjie Yan","doi":"10.4995/IDS2018.2018.7373","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7373","url":null,"abstract":"Lignite, a kind of low rank coal, has the characteristics of high moisture, high volatile, high ash and low heat value. The low-temperature pyrolysis technology is potential to improve the utilization efficiency of lignite. Therefore, a lignite-based energy system integrated with pre-drying and low-temperature pyrolysis was proposed in this paper. To assess the influence of pre-drying process, theoretical models were developed based on thermodynamics, and a case analysis was then performed to get the quantitative effect of pre-drying on efficiency of energy utilization. Results show that pre-drying on PPPS theoretical model can significantly improve the utilization of lignite by 1.46%.Keywords: Lignite; Pre-drying; Low-temperature pyrolysis; Energy efficiency; Case analysis. ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133375487","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7532
A. Barretto, T. L. Barretto, L. F. L. Betiol, Elisa Rafaela Bonadio Bellucci, J. Telis‐Romero
Pirarucu (Arapaima gigas Schinz) farming has been encouraged and, among meat preservation techniques, the salting process is a relatively simple and low-cost method. The objective of this work was to study the sodium chloride diffusion kinetics in Pirarucu during wet salting. Limited volumes of brine (20% w/w) were employed with wet salting assays carried at 3, 4 and 5 brine/muscle ratios, and brine temperatures of 10, 15 and 20 oC. The analytical solution of Fick's second law considering one-dimensional diffusion through an infinite slab in contact with a well-stirred solution of limited volume was used to calculate the effective salt diffusion coefficients. Salt diffusivities in muscle were found to be in the range of 2.07 and 8.80 ´ 10-10 m2/s. The wet salting of Pirarucu is greatly influenced by temperature and by the brine/muscle ratio by volume.Keywords: Pirarucu; Arapaima gigas Schinz; salt diffusion coefficients; brine.
{"title":"Salting kinetics, salt diffusivities and proximate composition in osmotically dehydrated Pirarucu muscle","authors":"A. Barretto, T. L. Barretto, L. F. L. Betiol, Elisa Rafaela Bonadio Bellucci, J. Telis‐Romero","doi":"10.4995/IDS2018.2018.7532","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7532","url":null,"abstract":"Pirarucu (Arapaima gigas Schinz) farming has been encouraged and, among meat preservation techniques, the salting process is a relatively simple and low-cost method. The objective of this work was to study the sodium chloride diffusion kinetics in Pirarucu during wet salting. Limited volumes of brine (20% w/w) were employed with wet salting assays carried at 3, 4 and 5 brine/muscle ratios, and brine temperatures of 10, 15 and 20 oC. The analytical solution of Fick's second law considering one-dimensional diffusion through an infinite slab in contact with a well-stirred solution of limited volume was used to calculate the effective salt diffusion coefficients. Salt diffusivities in muscle were found to be in the range of 2.07 and 8.80 ´ 10-10 m2/s. The wet salting of Pirarucu is greatly influenced by temperature and by the brine/muscle ratio by volume.Keywords: Pirarucu; Arapaima gigas Schinz; salt diffusion coefficients; brine. ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115886749","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7307
J. C. Lucas-Aguirre, G. Giraldo, R. Cortés
Abstract The objective of this work is to contribute to the generation of a significant advance of the coconut agroindustry in Colombia, for which the process of spray drying was optimized to obtain coconut powder added with functionally active components (CP+PAC) (calcium and vitamins C, D3 and E), food that is framed in the context of functional foods. Initially, the behavior of the physicochemical properties of the coconut during storage at a temperature of 25ºC was evaluated. Then the base emulsion was designed, determining the influence of the composition of emulsions based on coconut milk, on its physicochemical stability, the answer surface methodology was used with a central composite design, considering the independent variables: water/coconut ratio; xantan gum; coconut fiber; terbutilhidroquinona. Subsequently, it was experimentally optimized according to the operating characteristics of the dryer and the product, using a response surface design based on five independent variables: Maltodextrin, air inlet temperature, air outlet temperature, atomizer disk speed and vacuum pressure in the drying chamber. Finally, the stability of the PC+PAC properties was evaluated, using a factorial design based on the independent variables: storage temperature, storage time and packaging. Keywords: coconut, colloidal system, deposit formation, yield, vitamins.
{"title":"Optimization of the spray drying process for the obtaining of coconut powder (Cocos nucifera L.) fortified with functionally active compounds","authors":"J. C. Lucas-Aguirre, G. Giraldo, R. Cortés","doi":"10.4995/IDS2018.2018.7307","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7307","url":null,"abstract":"Abstract The objective of this work is to contribute to the generation of a significant advance of the coconut agroindustry in Colombia, for which the process of spray drying was optimized to obtain coconut powder added with functionally active components (CP+PAC) (calcium and vitamins C, D3 and E), food that is framed in the context of functional foods. Initially, the behavior of the physicochemical properties of the coconut during storage at a temperature of 25ºC was evaluated. Then the base emulsion was designed, determining the influence of the composition of emulsions based on coconut milk, on its physicochemical stability, the answer surface methodology was used with a central composite design, considering the independent variables: water/coconut ratio; xantan gum; coconut fiber; terbutilhidroquinona. Subsequently, it was experimentally optimized according to the operating characteristics of the dryer and the product, using a response surface design based on five independent variables: Maltodextrin, air inlet temperature, air outlet temperature, atomizer disk speed and vacuum pressure in the drying chamber. Finally, the stability of the PC+PAC properties was evaluated, using a factorial design based on the independent variables: storage temperature, storage time and packaging. Keywords: coconut, colloidal system, deposit formation, yield, vitamins.","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115929845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7245
A. Bück, Carsten Seidel, C. Neugebauer, R. Dürr
Convective drying is a common process for the treatment of particulate solids also operated in continuous mode. Continuous operation is characterised by operation in steady-state with constant product throughput and constant product quality. Due to external influences, i.e. seasonal or local variations in the properties of the initial wet material, deviations in the product quality can result, for example over- or under-drying, or on-set of unwanted reaction. In this contribution a new feedback control concept is developed that is robust with respect to variations and uncertainties in the drying kinetics of the material and can reject and attenuate process disturbances. Keywords: Process control; drying kinetics; robustness; fluidized bed; yeast.
{"title":"Robust feedback control of continuously operated convective dryers for particulate materials","authors":"A. Bück, Carsten Seidel, C. Neugebauer, R. Dürr","doi":"10.4995/IDS2018.2018.7245","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7245","url":null,"abstract":"Convective drying is a common process for the treatment of particulate solids also operated in continuous mode. Continuous operation is characterised by operation in steady-state with constant product throughput and constant product quality. Due to external influences, i.e. seasonal or local variations in the properties of the initial wet material, deviations in the product quality can result, for example over- or under-drying, or on-set of unwanted reaction. In this contribution a new feedback control concept is developed that is robust with respect to variations and uncertainties in the drying kinetics of the material and can reject and attenuate process disturbances. Keywords: Process control; drying kinetics; robustness; fluidized bed; yeast. ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115643309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-07DOI: 10.4995/IDS2018.2018.7470
A. Adamska, Z. Pakowski, R. Adamski
The aim of present research was to measure and analyze the dynamic changes of internal pressure in shrinking vs. non-shrinking materials during convective drying for the use as a possible process control method. Drying experiments were carried out on wet and fired clay at 50°C and 60°C. In addition, the shrinkage curve was investigated. Experimental measurements show the existence of 4 stages of the process. The comparison of the results for wet and fired clay shows differences in pressure trends. During drying the internal pressure changes from underpressure to overpressure at the level of 3÷5kPa, what correlates well with transition from the first to the second drying period. Keywords: ambient pressure drying; clay; shrinkage; pressure evolution
{"title":"The investigation of internal pressure development in convective drying of shrinking and non-shrinking materials using green and fired clay as an example","authors":"A. Adamska, Z. Pakowski, R. Adamski","doi":"10.4995/IDS2018.2018.7470","DOIUrl":"https://doi.org/10.4995/IDS2018.2018.7470","url":null,"abstract":"The aim of present research was to measure and analyze the dynamic changes of internal pressure in shrinking vs. non-shrinking materials during convective drying for the use as a possible process control method. Drying experiments were carried out on wet and fired clay at 50°C and 60°C. In addition, the shrinkage curve was investigated. Experimental measurements show the existence of 4 stages of the process. The comparison of the results for wet and fired clay shows differences in pressure trends. During drying the internal pressure changes from underpressure to overpressure at the level of 3÷5kPa, what correlates well with transition from the first to the second drying period. Keywords: ambient pressure drying; clay; shrinkage; pressure evolution ","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114256897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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