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

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

Access to Document

10.1016/j.jfoodeng.2013.01.030Licence: Unspecified

Link to publication in Scopus

Cite this

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.

@article{d5092c69781f4337b2ea36dbdaaec270,

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",

month = feb,

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

language = "English",

volume = "123",

pages = "193--194",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Limited",

}

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

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

VL - 123

SP - 193

EP - 194

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

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. https://doi.org/10.1016/j.jfoodeng.2013.01.030