"
A Modeling Study for Moisture Diffusivities and Moisture Transfer Coefficients in Drying of “Violet de Galmi” Onion Drying"
written by Aboubakar Compaoré, Samuel Ouoba, Kondia Honoré Ouoba, Merlin Simo-Tagne, Yann Rogaume, Clément Ahouannou, Alfa Oumar Dissa, Antoine Béré, Jean Koulidiati,
published by
Advances in Chemical Engineering and Science,
Vol.12 No.3, 2022
has been cited by the following article(s):
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[1]
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Drying of Onion and Onion Slices: Comparative Methods and Their Impact on Kinetics, Quality, Nutritional Properties, Modelling, Drying Efficiency, and Energy Consumption: A Review
Heat Transfer,
2026
DOI:10.1002/htj.70161
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[2]
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Influence of pretreatment and slice thickness on drying behavior and quality attributes of orange carrots
Chemical Engineering Communications,
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DOI:10.1080/00986445.2026.2627900
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[3]
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Novel Approaches for Potato Drying: Intermittent Microwave Drying with Pretreatments (Ethanol, Hot Water Blanching, and Citric Acid), Drying and Quality Properties, and Energy Consumption
Potato Research,
2025
DOI:10.1007/s11540-024-09839-5
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