Art

J-GLOBAL ID：202002245011475056   Reference number：20A2643371

Two-step falling rate in the drying kinetics of rice noodle subjected to pre-treatment and temperature

前処理および温度を受けた米麺の乾燥動力学における二段階落下速度【JST・京大機械翻訳】

Author (7)： Ismail Muhammad Heikal (Department of Chemical and Environmental Engineering, Faculty of Engineering, UPM Serdang, Serdang, Malaysia) ,  Khan Khursheed Alam (Rajmata Vijyaraje Scindia Krishi Vishwavidyalaya (RVSKVV), Gwalior, India) ,  Ngadisih Ngadisih (Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia) ,  Irie Mami (Department of International Agricultural Development, Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Setagaya City, Tokyo, Japan) ,  Ong Sze Pheng (Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Selangor Darul Ehsan, Malaysia) ,  Hii Ching Lik (Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Selangor Darul Ehsan, Malaysia) ,  Law Chung Lim (Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Selangor Darul Ehsan, Malaysia)
Material： Journal of Food Processing and Preservation  (J Food Process Preserv)
Volume： 44  Issue： 11  Page： e14849  Publication year： 2020 
JST Material Number： H0774A  ISSN： 0145-8892  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)

Abstract/Point： The study aims to determine th...

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Thesaurus term： diffusion coefficient ,  improvement of efficiency ,  food ,  covering ,  pretreatment ,  food processing ,  potentiation ,  dry method ,  *heat pump ,  drying rate ,  fall velocity
Semi thesaurus term： 熱風乾燥 ,  米麺 ,  乾燥の動力学 ,  乾燥温度 , 【Automatic Indexing@JST】

JST classification (2)： Food drying  (FJ03040T) ,  Vegetables and processed vegetable products  (FJ11020O)

Terms in the title (4)： 米麺 ,  乾燥動力学 ,  段階 ,  落下速度