Heat transfer to three canned fluids of different thermo-rheological behaviour under intermittent agitation

Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

Volumn 80, Issue 1, 2002, Pages 20-27

  Tattiyakul, J ^a   Rao, M A ^a   Datta, A K ^a  

^a Cornell University ^*  (United States)

Author keywords

Computer simulation; Heat transfer; Intermittent agitation; Starch dispersion; Thermo rheology; Tomato juice

Indexed keywords

EID: 0036509324     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/096030802753479070     Document Type: Article

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