ShareTransport 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
See the source
Indexing
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Themes:
Food engineering;
Fruit;
Vegetables - Keywords: Thermal property; Mass transfer; Heat transfer; Physical property; Vegetable; Fruit
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