Palavra-chave: DRYING

FRUITS MODELLING SIMULATION MASS TRANSFER GLASS TRANSITION SUPERCRITICAL FLUID RICE PARBOILING EFFLUENT OSMOTIC DEHYDRATION SHRINKAGE VARIABLE PROPERTIES ONION SEWAGE INERT PARTICLES TOMATO TUNNEL DRYER WOOD POROUS MEDIA FATTY ACIDS ACTIVATION ENERGY AÇAI ESSENTIAL OIL CINEOLE CRISPNESS FLUIDIZED BED DRYER MODELING RESIDENCE TIME TEMPERATURE ELLIPSOIDE SILKWORM AGITATION PULSED FLUIDIZATION EUCALYPTUS RICE DRYING KINETICS PARTICLES CORN LOAD TROPICAL FRUITS DEHIDRATION/IMPREGNATION MICROWAVE DRYER ELLIPTICAL GEOMETRY CONICAL SPOUTED BED HEAT AND MASS TRANSFER MICROENCAPSULATION WHEAT MASS DIFFUSION COEFFICIENT BANANAS MACADAMIA NUTS EXPERIMENTAL FLUIDIZED BED SUGAR CANE BAGASSE HEAT TRANSFER FOOD FUNCTIONAL PROPERTIES CHEMICAL COMPOSITION ASCORBIC ACID BANANA PASTELIKE PRE-TREATMENT SPHEROID PUFFING NUMERICAL SPENT COFFEE GROUND WEAKFISH COCOON HEATING ELLIPSOID APHANOTHECE SPOUTED BED FRYING PROLATE SPHEROIDS DRAFT TUBE ELLIPSOIDAL GEOMETRY ANÁLISE DE SINAIS PIPER HISPIDINERVIUM C. DC SPENT COFFEE GROUNDS BLACK LIQUOR DEHYDRATION MASS TRANSFER COEFFICIENT ATOMIZATION PECTINA HEAT ANALYTICAL COHESIVE MICROSTRUCTURE CYCLONE CYANOBACTERIA HEAT TRANSFER COEFFICIENT MECHANICAL PROPERTIES HIGH TEMPERATURE GLASS SPHERES CLYCLONES TEXTURE DIFFUSION EXTRACTION CHEMICAL CHARACTERISTICS SLUDGE CYCLONES ENCAPSULATING AGENT SOLUTION CONCENTRATION POROSITY MUST ELLIPTICAL COORDINATES KEY WORDS OIL TECHNOLOGY DRIPPING TWO PHASE FLOW CONCENTRATION TANGENTIAL FLOW WHOLE MICROWAVE CICLONES SAFROLE