ShareMass transfer properties of foods.
Author(s) : SARAVACOS G. D.
Type of article: Book chapter
Summary
Bibliographic review of definitions of mass-transfer parameters and of phase-equilibrium characteristics. Mathematical modelling applied to diffusion phenomena and mass transfer in food.
Details
- Original title: Mass transfer properties of foods.
- Record ID : 1996-2805
- Languages: English
- Source: In: Eng. Prop. Foods, Marcel Dekker Inc. - ed. 2; 169-221; 107 ref.
- Publication date: 1995
Links
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Indexing
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Themes:
Food engineering;
Chilling of foodstuffs - Keywords: Food; Equilibrium; Mass transfer; Simulation; Phase
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Application of z transfer functions to heat or ...
- Author(s) : SALVADORI V. O., SANZ P. D., DOMINGUEZ ALONSO M., MASCHERONI R. H.
- Date : 1994
- Languages : English
- Source: J. Food Eng. - vol. 23 - n. 3
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Heat and mass transfer coefficients at the surf...
- Author(s) : KONDJOYAN A., DAUDIN J. D., BIMBENET J. J.
- Date : 1993
- Languages : English
- Source: J. Food Eng. - vol. 20 - n. 4
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Time-temperature histories of spherical food pr...
- Author(s) : GOWDA B. S., NARASIMHAM G. S. V. L., KRISHNA M. V., et al.
- Date : 1998/11
- Languages : English
- Source: JSME int. J., B - vol. 41 - n. 4
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HEAT TRANSFER AND MOISTURE LOSS OF SPHERICAL FR...
- Author(s) : HAYAKAWA K. I., SUCCAR J.
- Date : 1982/03
- Languages : English
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Immersion chilling and freezing: phase change a...
- Author(s) : LUCAS T., RAOULT-WACK A. L.
- Date : 1996/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 1
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