AIChE Symposium Series, Volume 89, Issue 297

air flow air volume aroma compounds baking biscuit C₂ capillary Chandrasekaran and King component concentration conservation equations conservation of mass control action control volume convective heat transfer conveyor cooling corn kernel CYTED-D dehydration determined dextrin diffusion dried dry cooker dry cooking process drying process drying rate effect endosperm enthalpy equipment design parameters experimental floury endosperm fluidized bed food granules bed fuzzy logic fuzzy logic control fuzzy memberships heat and mass heat transfer coefficient helveticus humidity impingement air velocity jet diameter levels m/sec macroscopic Magnetic Resonance Imaging mass transfer coefficients moisture content moisture transfer nixtamal operation optimization outlet-air temperature particles plate process and equipment process design process modeling approach product attribute profiles proton density ratio reaction Response Surface Methodology saturation sorption spray drying steady state drying supply air temperature surface syrup Technology thermodynamic transport phenomena variables water activity weight loss