A knowledge base for the apparent mass diffusion coefficient (DEFF) of foods

International Journal of Food Properties

Volumn 3, Issue 1, 2000, Pages 1-14

  Doulia, Danae ^a   Tzia, K ^a   Gekas, V ^b  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

^b TECHNICAL UNIVERSITY OF CRETE   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0012056463     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1080/10942910009524613     Document Type: Article

References (12)

1. nd ed., Oxford University Press, New York.
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6. Gekas, V., Chronakis, I., Escada, C., and Sjoholm I.. 1998. Measurement of the Heat Transfer Coefficient In a Thawing Tunnel. Journal of Food Process Engineering. 21: 271-278.
7. Gros, J. B., and Ruegg, M. 1987. Physical Properties of Foods-2. Proceedings of COST90bis Project. Jowitt, R., Escher, F., Kent, M., McKenna, B., Roques, M. eds. Elsevier Applied Science, London. p. 71.
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12. Warin F., Gekas V., Voirin A., and Dejmek P. 1997. Sugar Diffusivity in Agar Gel/Milk Billayer Systems. Journal of Food Science. 62: 454-456