Moving boundaries in food engineering

Food Technology

Volumn 54, Issue 2, 2000, Pages 44-53

  Singh, R Paul ^a  

^a Univ of California   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000826279     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (24)

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3. Crank, J. 1984. 'Free and Moving Boundary Problems." Oxford Univ. Press, New York
4. Farkas, B.E. 1994. Modeling immersion frying as a moving boundary problem. Ph.D. dissertation, Univ. of California, Davis.
5. Farkas, B.E., Singh, R.P., and Rumsey.T.R. 1996a. Modeling heat and mass transfer in immersion frying. I. Model development. J. Food Eng. 29: 211-226.
6. Farkas, B.E., Singh, R.R, and Rumsey.T.R. 1996b. Modeling heat and mass transfer in immersion frying. II. Model solution and verification. J. Food Eng. 29:227-248.
7. Farkas, B.E., Singh, R.P. and McCarthy, M.J. 1992. Measurement of oil/water inerface in foods during frying. In "Advances in Food Engineering," ed. R.P.Singh and M.A. Wirakartakusumah. CRC Press, Boca Raton, Fla.
8. FDA. 1993. Food code. Food and Drug Admin., Washington, D.C.
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10. Ikediala, J.N., Correia, L.R., Fenton, G.A., and Ben-Abdaliah, N. 1996. Rnite element modeling of heat transfer in meat patties during single-sided pan-frying. J. Food Sci. 61: 796-802.
11. Pravisani, CI. and Calvelo, A. 1986. Minimum cooking time for potato strip frying. J. Food Sci. 51:614-617.
12. Rahman, S. 1995. "Food Properties Handbook." CRC Press, Boca Raton, Fla.
13. Rizvi, S.S.H., Singh, R.K., Hotchkiss, J.H., Heldman, D.R., and Leung, H.K. 1993. Research needs in food engineering, processing, and packaging. Food Technol. 47(3): 26S-35S.
14. Singh, R.P. 1995a. Heat and mass transfer in foods during deep-fat frying. Food Technol. 49(4): 134-137.
15. Singh, R.P. 1995b. "Food Properties Database." CRC Press, Boca Raton, Fla.
16. Singh, R.P. 1998. Phase transition and transport phenomena in frying of foods. In "Phase/State Transitions in Foods, Chemical, Structural, and Rheological Changes," ed. M.A. Rao and R.W. Hartel, pp. 369-390. Marcel Dekker, Inc, New York.
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18. Stefan, J. 1891. Ann. Phys. Chemie (Wiedemannsche Annalen) 42: 269-286.
19. USDA-FSIS. 1993. Heat processing cooking, cooling, handling and storage requirements for uncured meat patties. Food Safety and Inspection Service, Fed. Reg. 58:41138-41152.
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21. Vijayan, J., Pan, Z., and Singh, R.P. 1997. Modelling heat transfer and destruction of E. coli 0157:H7 during cooking of hamburger patties. In "Engineering & Food at ICEF 7, Part 2," ed. R. Jowitt, pp. K45-K48. Sheffield Academic Press, Sheffield, England.
22. Voller, V.R. and Cross, M. 1981. Accurate solutions of moving boundary problems using the enthalpy method. Intl. J. Heat Mass Transfer 24:545-556.
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