Food Preservation Technology - Transport Phenomena in Food Processing
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34

(FIVE YEARS 0)

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1

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Published By CRC Press

9781566769938, 9781420006261

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Heat Transfer in Food Products

Food Preservation Technology - Transport Phenomena in Food Processing ◽

10.1201/9781420006261.ch2 ◽

2002 ◽

Author(s):

D Sep√∫lveda ◽

G Barbosa-C√°novas

Keyword(s):

Heat Transfer ◽

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Relating Food Frying to Daily Oil Abuse. Part I. Determination of Surface Heat Transfer Coefficients with Metal Balls

Food Preservation Technology - Transport Phenomena in Food Processing ◽

10.1201/9781420006261.ch26 ◽

2002 ◽

Author(s):

M Chinnan ◽

K Pannu

Keyword(s):

Heat Transfer ◽

Surface Heat ◽

Transfer Coefficients ◽

Surface Heat Transfer ◽

Heat Transfer Coefficients

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Heat and Mass Transfer during the Frying Process of Donuts

Food Preservation Technology - Transport Phenomena in Food Processing ◽

10.1201/9781420006261.ch28 ◽

2002 ◽

Author(s):

J V√©lez-Ruiz ◽

M Sosa-Morales

Keyword(s):

Mass Transfer ◽

Heat And Mass Transfer ◽

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Relating Food Frying to Daily Oil Abuse. Part 2. A Practical Approach for Evaluating Product Moisture Loss, Oil Uptake, and Heat Transfer

Food Preservation Technology - Transport Phenomena in Food Processing ◽

10.1201/9781420006261.pt4 ◽

2002 ◽

Author(s):

M Chinnan ◽

K Pannu

Keyword(s):

Heat Transfer ◽

Practical Approach ◽

Moisture Loss ◽

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Effect of Pretreatment on the Drying Kinetics of Cherry Tomato (Lycopersicon esculentum var. cerasiforme)

Food Preservation Technology - Transport Phenomena in Food Processing ◽

10.1201/9781420006261.ch9 ◽

2002 ◽

Author(s):

F Murr ◽

P Azoubel

Keyword(s):

Lycopersicon Esculentum ◽

Drying Kinetics ◽

Cherry Tomato ◽

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Heat Transfer Coefficient for Model Cookies in a Turbulent Multiple Jet Impingement System

Food Preservation Technology - Transport Phenomena in Food Processing ◽

10.1201/9781420006261.ch24 ◽

2002 ◽

Author(s):

N Nitin ◽

M Karwe

Keyword(s):

Heat Transfer ◽

Heat Transfer Coefficient ◽

Transfer Coefficient ◽

Jet Impingement

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Application of an Artificial Neural Network for Moisture Transfer Prediction Considering Shrinkage during Drying of Foodstuffs

Food Preservation Technology - Transport Phenomena in Food Processing ◽

10.1201/9781420006261.ch12 ◽

2002 ◽

Author(s):

J Hern√°ndez-P√©rez ◽

B Heyd ◽

G Trystram ◽

M Garcia-Alvarado

Keyword(s):

Neural Network ◽

Artificial Neural Network ◽

Moisture Transfer ◽

Artificial Neural

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Modeling Dehydration Kinetics and Reconstitution Properties of Dried Jalape√±o Pepper

Food Preservation Technology - Transport Phenomena in Food Processing ◽

10.1201/9781420006261.ch11 ◽

2002 ◽

Author(s):

R Olivas-Vargas ◽

A P√©rez-Hern√°ndez ◽

E Ortega-Rivas ◽

F Molina-Corral

Keyword(s):

Dehydration Kinetics

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Determination of Concentration- Dependent Effective Moisture Diffusivity of Plums Based on Shrinkage Kinetics

Food Preservation Technology - Transport Phenomena in Food Processing ◽

10.1201/9781420006261.ch10 ◽

2002 ◽

Author(s):

A Gabas ◽

F Menegalli ◽

J Telis-Romero

Keyword(s):

Moisture Diffusivity ◽

Effective Moisture Diffusivity ◽

Effective Moisture

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Influence of Liquid Water Transport on Heat and Mass Transfer during Deep- Fat Frying

Food Preservation Technology - Transport Phenomena in Food Processing ◽

10.1201/9781420006261.ch29 ◽

2002 ◽

Author(s):

A Raoult-Wack ◽

O Vitrac ◽

G Trystram

Keyword(s):

Mass Transfer ◽

Heat And Mass Transfer ◽

Water Transport ◽

Liquid Water ◽

Deep Fat Frying ◽

Liquid Water Transport

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