An improved thermal conductivity prediction model for fruits and vegetables as a function of temperature, water content and porosity

Journal of Food Engineering

Volumn 31, Issue 2, 1997, Pages 163-170

  Rahman, M S ^a   Chen, X D ^b   Perera, C O ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; FRUITS; MATHEMATICAL MODELS; POROSITY; TEMPERATURE; THERMAL CONDUCTIVITY; WATER;

VEGETABLES; WATER CONTENT;

FOOD PRODUCTS;

EID: 0031070958     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(96)00060-X     Document Type: Article

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