@article{oai:kitami-it.repo.nii.ac.jp:00006755,
 author = {小西, 靖之 and 小林, 正義},
 issue = {1},
 journal = {北見工業大学研究報告},
 month = {Sep},
 note = {application/pdf, Diffusion kinetics of water in a fish paste food containing various amounts of moisture during a drying process with forced ventilation was investigated in detail and an equation explaining the drying behavior of food moisture ratio was proposed.　The kinetics analysis of water diffusion was studied by using diffusion, coefficient（De）evaluated at various starting moisture contents (Ws). The De-values obtained were drastically varied with Ws and their behavior was classified in two regions by the value of Ws : Region I (Ws＞100％--d. b.)in which De was increased with Ws and region II（Ws＜100％?d. b.）in which De gave nearly constant value independent of Ws. The characteristic behavior of the moisture ratio was consistently explained by the proposed double exponential model.},
 pages = {9--18},
 title = {通風乾燥工程中の食品内水分移動機構の解析},
 volume = {30},
 year = {1998}
}