SCOPUS 정보 검색 플랫폼

Volumn 19, Issue 7, 2001, Pages 1271-1285

Dynamic evaluation of the dehydration response curves of foods characterized by a poultice-up process using a fish-paste sausage. II. A new tank model for a computer simulation

(3) Konishi, Yasuyuki a Horiuchi, Jun Ichi b Kobayashi, Masayoshi b

a HOKKAIDO INDUSTRIAL TECHNOLOGY CENTER (Japan)

b KITAMI INSTITUTE OF TECHNOLOGY (Japan)

Author keywords

Dehydration constant; Dehydration curves simulation; Moisture state; Sausage drying; Water tank model

Indexed keywords

COMPUTER SIMULATION; DRYING; FOOD PRODUCTS; MOISTURE; NUCLEAR MAGNETIC RESONANCE; SCANNING ELECTRON MICROSCOPY;

POULTICE-UP PROCESS;

DEHYDRATION;

DEHYDRATION; DRYING; FOOD PROCESSING; MATHEMATICAL ANALYSIS; MODELING;

EID: 0034827051 PISSN: 07373937 EISSN: None Source Type: Journal
DOI: 10.1081/DRT-100105288 Document Type: Article

Times cited : (20)

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