J. B. Litchfield - Concepedia

Author

J. B. Litchfield

University of Illinois Urbana-Champaign

Also Known As

J. B. LITCHFIELD, J. B. Litchfield, J. BRUCE LITCHFIELD, J. Bruce Litchfield, J.B. Litchfield, J.Bruce Litchfield

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

University of Illinois Urbana-Champaign Urbana University General Mills (United States)Purdue University West Lafayette University of Illinois System

About

J. B. Litchfield is an author at University of Illinois Urbana-Champaign specializing in engineering, agricultural economics, and sustainable agriculture.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	15	17	848
2	Medicine	6	6	230
3	Public Health	6	6	120
4	Health Sciences	4	4	99
5	Biology	1	1	32

J. B. Litchfield

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
AN OPTIMIZATION OF INTERMITTENT CORN DRYING IN A LABORATORY SCALE THIN LAYER DRYER Q. Zhang, J. B. Litchfield Drying Technology High Drying RateEngineeringDesiccationEnergy EfficiencyTime Lag Function	1991	222
CLASSIFICATION OF DRYING MODELS FOR POROUS SOLIDS K. Waananen, J. B. Litchfield, Martin R. Okos Drying Technology Materials SciencePore StructureEngineeringDesiccationAbstract Models	1993	129
MOISTURE PROFILES IN A MODEL FOOD GEL DURING DRYING: MEASUREMENT USING MAGNETIC RESONANCE IMAGING AND EVALUATION OF THE HCKIAN MODEL Greg Warren Schrader, J. B. Litchfield Drying Technology	1992	73
NONDESTRUCTIVE MEASUREMENT of TRANSIENT MOISTURE PROFILES and the MOISTURE DIFFUSION COEFFICIENT IN A POTATO DURING DRYING and ABSORPTION BY NMR IMAGING Shelly J. Schmidt, Arthur R. Schmidt, J. B. Litchfield Journal of Food Process Engineering EngineeringDesiccationMicroscopyMedicineSpectroscopy	1991	72
Moisture diffusivity in pasta during drying J. B. Litchfield, Martin R. Okos Journal of Food Engineering WettingDesiccationMoisture DiffusivityFood Physic	1992	57
Prediction of Corn Kernel Stress and Breakage Induced by Drying, Tempering, and Cooling J. B. Litchfield, Martin R. Okos Transactions of the ASAE EngineeringDesiccationMechanicsMechanical EngineeringSustainable Agriculture	1991	56
A prototype neural network supervised control system for <i>Bacillus thuringiensis</i> fermentations Qin Zhang, John F. Reid, J. B. Litchfield, Biotechnology and Bioengineering EngineeringNeural NetworkBiochemical EngineeringBiotechnologyProcess Control	1994	55
Effects of Kernel size and genotype on popcorn popping volume and number of unpopped Kernels A. Sona, S. R. Eckhoff, Marvin R Paulsen, Europe PMC (PubMed Central) Unpopped KernelsKernel SizePopcorn Popping Volume	1991	49
Temperature Mapping in a Model Food Gel using Magnetic Resonance Imaging Xiuzhi Sun, J. B. Litchfield, Shelly J. Schmidt Journal of Food Science EngineeringMicroscopyTemperature MappingThermal ProcessingBiomedical Engineering	1993	42
FUZZY LOGIC CONTROL FOR A CONTINUOUS CROSSFLOW GRAIN DRYER Qin Zhang, J. B. Litchfield Journal of Food Process Engineering Fuzzy LogicEngineeringFuzzy ModelingFuzzy ControlIndustrial Engineering	1993	41

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