Please use this identifier to cite or link to this item: http://hdl.handle.net/2080/1636
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dc.contributor.authorJena, S-
dc.contributor.authorSahoo, A-
dc.date.accessioned2012-03-13T10:38:53Z-
dc.date.available2012-03-13T10:38:53Z-
dc.date.issued2012-02-
dc.identifier.citation14th Asia Pacific Confederation of Chemical Engineering Congress (Enabling Sustainable Development Through Creative & Innovative Chemical Engineering) 21-24th February- 2012en
dc.identifier.urihttp://hdl.handle.net/2080/1636-
dc.descriptionCopyright belongs to proceeding publisheren
dc.description.abstractAttempt has been made to study the diffusivity of mushroom and different vegetables (Radish, Tundli, Lady’s finger and Barabatti one type of Beans) dried through a fluidized bed drier in the present study. Fick’s diffusion equation for particles is used for calculation of effective moisture diffusivity as follows.en
dc.format.extent98367 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoen-
dc.subjectDiffusivityen
dc.subjectMass Transfer Coefficienten
dc.subjectActivation Energyen
dc.subjectRegression Analysisen
dc.subjectANN Modelingen
dc.subjectRMS Erroren
dc.titleComparative Study on Diffusivity and Mass Transfer Coefficients of Mushrooms and Vegetables Dried in a Fluidized Bed Dryer Using ANNen
dc.typeArticleen
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