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

✍ Scribed by Chen, Xiao Dong; Putranto, Aditya

• Book ID: 121219232
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 160 KB
• Volume: 123
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2013.01.030