Modelling the transport of lactic acid, sodium chloride and reducing sugars in carrot slices submerged in brines - Part I. Univariate approach

Journal of Food Engineering

Volumn 28, Issue 2, 1996, Pages 153-178

  Nabais, Regina M ^a,b   Vieira, Madalena C ^a   Malcata, F Xavier ^a  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

^b INSTITUTO POLITÉCNICO DE COIMBRA   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

BRINES; DIFFUSION IN SOLIDS; FOOD PROCESSING; MASS TRANSFER; MATHEMATICAL MODELS; ORGANIC ACIDS; SODIUM CHLORIDE; STATISTICAL METHODS; SUGARS;

CARROT SLICES; LACTIC ACID; TIME VARYING DIFFUSIVITY; UNIVARIATE METHOD;

AGRICULTURAL PRODUCTS;

EID: 0030150302     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/0260-8774(95)00034-8     Document Type: Article

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