ShareA three-dimensional control volume approach to modelling heat and mass transfer in foods materials.
Author(s) : RANJAN R., IRUDAYARAJ J., JUN S.
Type of article: Article
Details
- Original title: A three-dimensional control volume approach to modelling heat and mass transfer in foods materials.
- Record ID : 2004-0252
- Languages: English
- Source: Trans. ASAE - vol. 44 - n. 6
- Publication date: 2001
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Indexing
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Themes:
Food engineering;
Seeds and plants - Keywords: Starch; Cereal; Mass transfer; Heat transfer; Soya; Drying; Barley; Modelling
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- Source: IIF-IIR/Frío Calor Aire acond. - vol. 35 - n. 391
- Formats : PDF
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