Comments on “A new solution approach for simultaneous heat and mass transfer during convective drying of mango” by E. Barati, J.A. Esfahani, Journal of Food Engineering 102 (2011) 302–309; “A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer” by E. Barati, J.A. Esfahani, Journal of Food Engineering 114 (2013) 39–46

Xiao Dong Chen; Aditya Putranto

doi:10.1016/j.jfoodeng.2013.01.030

Comments on “A new solution approach for simultaneous heat and mass transfer during convective drying of mango” by E. Barati, J.A. Esfahani, Journal of Food Engineering 102 (2011) 302–309; “A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer” by E. Barati, J.A. Esfahani, Journal of Food Engineering 114 (2013) 39–46

Xiao Dong Chen, Aditya Putranto

School of Chemistry and Chemical Engineering

Research output: Contribution to journal › Letter › peer-review

Original language	English
Pages (from-to)	193-194
Number of pages	2
Journal	Journal of Food Engineering
Volume	123
DOIs	https://doi.org/10.1016/j.jfoodeng.2013.01.030
Publication status	Published - Feb 2014

ASJC Scopus subject areas

Food Science

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Chen, X. D., & Putranto, A. (2014). Comments on “A new solution approach for simultaneous heat and mass transfer during convective drying of mango” by E. Barati, J.A. Esfahani, Journal of Food Engineering 102 (2011) 302–309; “A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer” by E. Barati, J.A. Esfahani, Journal of Food Engineering 114 (2013) 39–46. Journal of Food Engineering, 123, 193-194. https://doi.org/10.1016/j.jfoodeng.2013.01.030

Chen, Xiao Dong ; Putranto, Aditya. / Comments on “A new solution approach for simultaneous heat and mass transfer during convective drying of mango” by E. Barati, J.A. Esfahani, Journal of Food Engineering 102 (2011) 302–309; “A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer” by E. Barati, J.A. Esfahani, Journal of Food Engineering 114 (2013) 39–46. In: Journal of Food Engineering. 2014 ; Vol. 123. pp. 193-194.

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title = "Comments on “A new solution approach for simultaneous heat and mass transfer during convective drying of mango” by E. Barati, J.A. Esfahani, Journal of Food Engineering 102 (2011) 302–309; “A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer” by E. Barati, J.A. Esfahani, Journal of Food Engineering 114 (2013) 39–46",

author = "Chen, {Xiao Dong} and Aditya Putranto",

year = "2014",

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doi = "10.1016/j.jfoodeng.2013.01.030",

language = "English",

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Chen, XD & Putranto, A 2014, 'Comments on “A new solution approach for simultaneous heat and mass transfer during convective drying of mango” by E. Barati, J.A. Esfahani, Journal of Food Engineering 102 (2011) 302–309; “A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer” by E. Barati, J.A. Esfahani, Journal of Food Engineering 114 (2013) 39–46', Journal of Food Engineering, vol. 123, pp. 193-194. https://doi.org/10.1016/j.jfoodeng.2013.01.030

Comments on “A new solution approach for simultaneous heat and mass transfer during convective drying of mango” by E. Barati, J.A. Esfahani, Journal of Food Engineering 102 (2011) 302–309; “A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer” by E. Barati, J.A. Esfahani, Journal of Food Engineering 114 (2013) 39–46. / Chen, Xiao Dong; Putranto, Aditya.
In: Journal of Food Engineering, Vol. 123, 02.2014, p. 193-194.

Research output: Contribution to journal › Letter › peer-review

TY - JOUR

T1 - Comments on “A new solution approach for simultaneous heat and mass transfer during convective drying of mango” by E. Barati, J.A. Esfahani, Journal of Food Engineering 102 (2011) 302–309; “A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer” by E. Barati, J.A. Esfahani, Journal of Food Engineering 114 (2013) 39–46

AU - Chen, Xiao Dong

AU - Putranto, Aditya

PY - 2014/2

Y1 - 2014/2

UR - http://www.scopus.com/inward/record.url?scp=84887196906&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2013.01.030

DO - 10.1016/j.jfoodeng.2013.01.030

M3 - Letter

AN - SCOPUS:84887196906

SN - 0260-8774

VL - 123

SP - 193

EP - 194

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -

Chen XD, Putranto A. Comments on “A new solution approach for simultaneous heat and mass transfer during convective drying of mango” by E. Barati, J.A. Esfahani, Journal of Food Engineering 102 (2011) 302–309; “A novel approach to evaluate the temperature during drying of food products with negligible external resistance to mass transfer” by E. Barati, J.A. Esfahani, Journal of Food Engineering 114 (2013) 39–46. Journal of Food Engineering. 2014 Feb;123:193-194. doi: 10.1016/j.jfoodeng.2013.01.030

ASJC Scopus subject areas

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