화학공학소재연구정보센터
검색결과 : 58건
No. Article
31 Effect of pretreatment on surface topographical features of vegetables during drying
Chiewchan N, Praphraiphetch C, Devahastin S
Journal of Food Engineering, 101(1), 41, 2010
32 Improvement of a mathematical model for low-pressure superheated steam drying of a biomaterial
Kittiworrawatt S, Devahastin S
Chemical Engineering Science, 64(11), 2644, 2009
33 Application of wavelet transform coupled with artificial neural network for predicting physicochemical properties of osmotically dehydrated pumpkin
Zenoozian MS, Devahastin S
Journal of Food Engineering, 90(2), 219, 2009
34 Mathematical modeling of combined far-infrared and vacuum drying banana slice
Swasdisevi T, Devahastin S, Sa-Adchom P, Soponronnarit S
Journal of Food Engineering, 92(1), 100, 2009
35 Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process
Borompichaichartkul C, Luengsode K, Chinprahast N, Devahastin S
Journal of Food Engineering, 93(3), 348, 2009
36 Effects of fluidized bed drying temperature and tempering time on quality of waxy rice
Jaiboon P, Prachayawarakorn S, Devahastin S, Soponronnarit S
Journal of Food Engineering, 95(3), 517, 2009
37 Modeling coupled transport phenomena and mechanical deformation of shrimp during drying in a jet spouted bed dryer
Niamnuy C, Devahastin S, Soponronnarit S, Raghavan GSV
Chemical Engineering Science, 63(22), 5503, 2008
38 Effect of far-infrared radiation assisted drying on microstructure of banana slices: An illustrative use of X-ray microtomography in inicrostructural evaluation of a food product
Leonard A, Blacher S, Nimmol C, Devahastin S
Journal of Food Engineering, 85(1), 154, 2008
39 Kinetics of astaxanthin degradation and color changes of dried shrimp during storage
Niamnuy C, Devahastin S, Soponronnarit S, Raghavan GSV
Journal of Food Engineering, 87(4), 591, 2008
40 Effect of starch retrogradation on texture of potato chips produced by low-pressure superheated steam drying
Kingcam R, Devahastin S, Chiewchan N
Journal of Food Engineering, 89(1), 72, 2008