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Transport properties in processing of fruits and vegetables.

Author(s) : SARAVACOS G. D., KOSTAROPOULOS A. E.

Type of article: Article

Summary

The variables in processing liquid foods compared to solid or semi-solid foods are discussed and research data on the engineering properties of food are given. Transport properties i.e. rheological, thermal and mass transfer are considered at length, with rheological data and heat transfer coefficients being given in tabular and graphic form. The need for more data on heat and mass transport properties for the processing of fruits and vegetables is identified. G.R.S.

Details

Original title: Transport properties in processing of fruits and vegetables.
Record ID : 1996-3471
Languages: English
Source: J. Food Technol. - vol. 49 - n. 9
Publication date: 1995/09
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Fruit;
Vegetables
Keywords: Thermal property; Mass transfer; Heat transfer; Physical property; Vegetable; Fruit