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Volumn 4, Issue 5, 1998, Pages 303-310

Predictive modeling in food process design;Modelos de predicción para el diseño de tratamientos de alimentos

Author keywords

frying; heat transfer; modeling

Indexed keywords


EID: 0032262490     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329800400503     Document Type: Article
Times cited : (9)

References (15)
  • 1
    • 84985292740 scopus 로고
    • Thermal conductivity of potato between 50 and 100 °C
    • Califano A.N. and Calvelo A. (1991). Thermal conductivity of potato between 50 and 100 °C. Journal of Food Science 56(2): 586-589.
    • (1991) Journal of Food Science , vol.56 , Issue.2 , pp. 586-589
    • Califano, A.N.1    Calvelo, A.2
  • 3
    • 0001401590 scopus 로고
    • Method for localizing fat distribution in deep-fat fried potato products
    • Keller Ch., Escher F. and Solms J.A. (1989). Method for localizing fat distribution in deep-fat fried potato products. Lebensmittel-Wissenschaft und Technologie 19(4): 346-348.
    • (1989) Lebensmittel-Wissenschaft und Technologie , vol.19 , Issue.4 , pp. 346-348
    • Keller, C.1    Escher, F.2    Solms, J.A.3
  • 6
    • 84987277339 scopus 로고
    • Prediction of freezing and thawing times of foods using a numerical method based on enthalpy formulation
    • Mannapperuma J.D. and Singh R.P. (1988). Prediction of freezing and thawing times of foods using a numerical method based on enthalpy formulation. Journal of Food Science 53(2): 626- 630.
    • (1988) Journal of Food Science , vol.53 , Issue.2 , pp. 626-630
    • Mannapperuma, J.D.1    Singh, R.P.2
  • 7
    • 0001345910 scopus 로고
    • Heat and mass transfer in frying
    • In: McKenna B.M. (ed.), New York: Elsevier Applied Science Publishers
    • Mittelman N., Mizrahi S. and Berk Z. (1984). Heat and mass transfer in frying. In: McKenna B.M. (ed.), Engineering and Food. New York: Elsevier Applied Science Publishers. pp. 109-116.
    • (1984) Engineering and Food , pp. 109-116
    • Mittelman, N.1    Mizrahi, S.2    Berk, Z.3
  • 8
    • 0003973615 scopus 로고
    • 2nd edn. New York: John Wiley and Sons
    • Ozisik M.N. (1993). Heat Conduction. 2nd edn. New York: John Wiley and Sons. pp. 397-438.
    • (1993) Heat Conduction , pp. 397-438
    • Ozisik, M.N.1
  • 9
    • 0029290947 scopus 로고
    • An engineering perspective on deep-fat frying of breaded chicken pieces
    • Rao V.N.M. and Delaney R.A.M. (1995). An engineering perspective on deep-fat frying of breaded chicken pieces. Food Technology 49(4): 138-141.
    • (1995) Food Technology , vol.49 , Issue.4 , pp. 138-141
    • Rao, V.N.M.1    Delaney, R.A.M.2
  • 11
    • 0001333006 scopus 로고
    • Future snacks and snack food technology
    • Shukla T.P. (1994). Future snacks and snack food technology. Cereal Foods World 39(9): 704-705.
    • (1994) Cereal Foods World , vol.39 , Issue.9 , pp. 704-705
    • Shukla, T.P.1
  • 15
    • 0031277286 scopus 로고    scopus 로고
    • Heat transfer during immersion frying of frozen foods
    • Vijayan J. and Singh R.P. (1997). Heat transfer during immersion frying of frozen foods. Journal of Food Engineering 34: 293-314.
    • (1997) Journal of Food Engineering , vol.34 , pp. 293-314
    • Vijayan, J.1    Singh, R.P.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.