The continuous work - A new unit operation in industrial food processes

Journal of Food Process Engineering

Volumn 25, Issue 5, 2002, Pages 435-453

  Adler Nissen, Jens ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

COOLING; EVAPORATION; FOOD PRODUCTS; HEAT TRANSFER; MASS TRANSFER; MICROORGANISMS; TEMPERATURE; THERMAL GRADIENTS; THERMODYNAMIC STABILITY;

COOKING TIME; EVAPORATION COOLING EFFECT; INDUSTRIAL FOOD PROCESS; STIR-FRYING; SURFACE TEMPERATURE; VEGETABLE;

FOOD PROCESSING;

EID: 0036875189     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2002.tb00576.x     Document Type: Article

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