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21篇 您的检索式：作者名="SWASDISEVI T"

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	题名	作者	年代	出处	被引量
1	Mathematical model of pork slice drying using superheated steam显示文摘	Sa-adchom P Swasdisevi T Nathakaranakule A	2011	Journal of Food Engineering2011，104，4：	1
2	Mathematical modeling of combined far-infrared and vacuum drying banana slice 显示文摘	Swasdisevi T Devahastin S Sa-adchom P	2009	Journal of Food Engineering2009，92，1：	1
3	Mathematical Modeling of Combined far-Infrared and Vacuum Drying Banana Slice显示文摘	Swasdisevi T Devahastin S Sa2AdchomP		0，，01：	1
4	Drying kinetics using superheated steam and qual-ity attributes of dried pork slices for different thickness,sea-soning and fibers distribution显示文摘	SA-ADCHOM p swasdisevi t nathakaranakuleN	2011	Journal of Food Engineer-ing2011，104，1：	1
5	Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution显示文摘	SA-ADCHOM P SWASDISEVI T NATHAKARANAKULE A	2011	Journal of Food Engineering2011，104，1：	1
6	Drying of banana slices using combinedlowpressure superheated steam and far-infrared radiation显示文摘	NIMMOL C DEVAHASTIN S SWASDISEVI T	2007	Journal of Food Engineering2007，81，3：	1
7	Mathematical modeling of combined far-infrared and vacuum drying banana slice显示文摘	Swasdisevi T Devahastin S Sa-Adchom P	2009	Journal of Food Engineering2009，92，1：	1
8	Drying and heat transfer behavior of banana undergoing combined low-pressure superheated steam and far-infrared radiation drying显示文摘	NIMMOL C DEVAHASTIN S SWASDISEVI T	2007	Applied Thermal Engineering2007，27，1415：	1
9	Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness,seasoning and fibers distribution显示文摘	Sa-adchom P Swasdisevi T Nathakaranakule A		0，，01：	1
10	Investigation of Fluid and Coarse-Particle Dynamics in a Two-Dimensional Spouted Bed 显示文摘	Swasdisevi T Tanthapanichakoon W Charinpanitkul T	2004	Chemical Engineering & Technology2004，27，9：	1
11	Drying and heat transfer behavior of banana undergoing combined low-pressure superheated steam and far-infrared radiation drying显示文摘	NIMMOL C DEVAHASTIN S SWASDISEVI T	2007	Applied Thermal Engineering2007，27，1415：	1
12	Mathematical modeling of combined far-inffrared and vacuum drying banana slice显示文摘	Swasdisevi T Devahastin S Sa-Adchom P		0，，：	1
13	Drying of ba- nana slices using combined low-pressure superheated steam and far-infrared radiation显示文摘	NIMMOL C DEVAHASTIN S SWASDISEVI T	2007	Journal of Food Engineering2007，81，3：	1
14	Optimization of a drying process using infrared-vacuum drying of Cavendish banana slices显示文摘	SWASDISEVI T DEVAHASTIN S NGAMCHUM R	2007	Songklanakarin J Sci Technol2007，29，3：	1
15	Drying and heat transfer behavior of banana undergoing combined low-pressure superheated steam and far-infrared radiation drying显示文摘	NIMMOL C DEVAHASTIN S SWASDISEVI T	2007	Applied Thermal Engineering2007，27，1415：	1
16	Drying of banana slices using combined low-pressure superheated steam and far-infrared radiation显示文摘	Nimmol C Devahastin S Swasdisevi T		0，，：	1
17	Drying and heat transfer behavior of banana undergoing combined low-pressure superheated steam and far-infrared radiation drying显示文摘	Ni mmol C Devahastin S Swasdisevi T		0，，：	1
18	Mathematicalmodeling of combined far-infrared and vacuum drying banana slice显示文摘	SWASDISEVI T DEVAHASTIN S SA-ADCHOM P	2009	Journal of Food Engineering2009，92，1：	1
19	Drying and heat transfer behavior of banana undergoing combined low-pressure superheated steam and far-infrared radiation drying显示文摘	NIMMOL C DEVAHASTIN S SWASDISEVI T		0，，14：	1
20	Mathematical model of pork slice drying using superheated steam显示文摘	SA-ADCHOM P SWASDISEVI T NATHAKARANAKULE A	2011	Journal of Food Engineering2011，104，4：	1

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