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1
Mass transfer and textural changes during processing of apples by combined methods
Mass transfer and textural changes during processing of apples by combined methods
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Mass transfer and textural changes during processing of apples by combined methods

Monsalve-Gonzalez, A ; Barbosa-Canovas, G.V ; Cavalieri, R.P

Journal of food science, 1993-09, Vol.58 (5), p.1118-1124 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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2
Distribution of liquid-solid heat transfer coefficient among suspended particles in vertical holding tubes of an aseptic processing system
Distribution of liquid-solid heat transfer coefficient among suspended particles in vertical holding tubes of an aseptic processing system
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Distribution of liquid-solid heat transfer coefficient among suspended particles in vertical holding tubes of an aseptic processing system

Fu, W.R. (National Taiwan Ocean University, Taiwan, Republic of China.) ; Sue, Y.C ; Chang, K.L.B

Journal of food science, 1998-03, Vol.63 (2), p.189-191 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
Modeling simultaneous shrinkage and heat and mass transfer of a thin, nonporous film during drying
Modeling simultaneous shrinkage and heat and mass transfer of a thin, nonporous film during drying
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Modeling simultaneous shrinkage and heat and mass transfer of a thin, nonporous film during drying

Bowser, T.J. (Lockwood Greene Engineers, Inc., Spartanburg, SC.) ; Wilhelm, L.R

Journal of food science, 1995-07, Vol.60 (4), p.753-757 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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4
Convective heat transfer at particle-liquid interface in continuous tube flow at elevated fluid temperatures
Convective heat transfer at particle-liquid interface in continuous tube flow at elevated fluid temperatures
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Convective heat transfer at particle-liquid interface in continuous tube flow at elevated fluid temperatures

Balasubramaniam, V.M ; Sastry, S.K

Journal of food science, 1994-05, Vol.59 (3), p.675-681 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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5
A finite-difference model for heat and mass transfer in products with internal heat generation and transpiration
A finite-difference model for heat and mass transfer in products with internal heat generation and transpiration
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A finite-difference model for heat and mass transfer in products with internal heat generation and transpiration

Chau, K.V. (University of Florida, Gainesville, FL) ; Gaffney, J.J

Journal of food science, 1990-03, Vol.55 (2), p.484-487 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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6
Continuous supercritical fluid processing of anhydrous milk fat in a packed column
Continuous supercritical fluid processing of anhydrous milk fat in a packed column
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Continuous supercritical fluid processing of anhydrous milk fat in a packed column

LIM, S. ; RIZVI, S. S. H.

Journal of food science, 1995-09, Vol.60 (5), p.889-893 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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7
Influence of fluid rheological properties and particle location on ultrasound-assisted heat transfer between liquid and particles
Influence of fluid rheological properties and particle location on ultrasound-assisted heat transfer between liquid and particles
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Influence of fluid rheological properties and particle location on ultrasound-assisted heat transfer between liquid and particles

Lima, M. (Cornell Univ., Ithaca, NY) ; Sastry, S.K

Journal of food science, 1990-07, Vol.55 (4), p.1112-1115 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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8
Predicting internal temperature of canned foods during thermal processing using a linear recursive model
Predicting internal temperature of canned foods during thermal processing using a linear recursive model
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Predicting internal temperature of canned foods during thermal processing using a linear recursive model

Lanoiselle, J.L. (Universite Paris XII Val-de-Marne, France.) ; Candau, Y ; Debray, E

Journal of food science, 1995-07, Vol.60 (4), p.833-835 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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9
Estimating heat transfer coefficients in liquid/particulate canned foods using only liquid temperature data
Estimating heat transfer coefficients in liquid/particulate canned foods using only liquid temperature data
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Estimating heat transfer coefficients in liquid/particulate canned foods using only liquid temperature data

Stoforos, N.G. (Univ. of California, Davis, CA) ; Merson, R.L

Journal of food science, 1990-03, Vol.55 (2), p.478-483 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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10
Heat and moisture transfer in composite food: theoretical analysis of influence of surface conductance and component arrangement
Heat and moisture transfer in composite food: theoretical analysis of influence of surface conductance and component arrangement
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Heat and moisture transfer in composite food: theoretical analysis of influence of surface conductance and component arrangement

Sakai, N ; Hayakawa, K.I

Journal of food science, 1993-11, Vol.58 (6), p.1335-1339 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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