Application of transfer functions to the thermal processing of particulate foods enclosed in liquid medium

Journal of Food Engineering

Volumn 38, Issue 2, 1998, Pages 189-205

  Márquez, Carlos A ^a   De Michelis, Antonio ^b   Salvadori, Viviana O ^c,d   Mascheroni, Rodolfo H ^c,d  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^c CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^d UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

BIODEGRADATION; BOUNDARY CONDITIONS; ENZYMES; HEAT TRANSFER; MASS TRANSFER; REACTION KINETICS; TRANSFER FUNCTIONS; VISCOSITY OF LIQUIDS;

TRANSFER FUNCTION COEFFICIENT;

FOOD PRESERVATION;

EID: 0032205450     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(98)00113-7     Document Type: Article

References (14)

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