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Volumn 25, Issue 6, 2003, Pages 539-555

Numerical simulation of conduction heating in conically shaped bodies

Author keywords

[No Author keywords available]

Indexed keywords

ACRYLICS; COMPUTER SIMULATION; FINITE DIFFERENCE METHOD; HEAT CONDUCTION; HEAT TRANSFER COEFFICIENTS; MATHEMATICAL MODELS; PARTIAL DIFFERENTIAL EQUATIONS; TEMPERATURE DISTRIBUTION; THERMOCOUPLES;

EID: 0037220571     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2003.tb00650.x     Document Type: Article
Times cited : (28)

References (11)
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    • Chau, K.V.1    Snyder, G.V.2
  • 2
    • 0004095233 scopus 로고    scopus 로고
    • Modeling of temperature distribution in shrimp and measurement of its effects on texture, shrinkage and yield loss
    • M.S. Thesis. University of Florida, Gainesville, FL
    • Erdogdu, F. 1996. Modeling of temperature distribution in shrimp and measurement of its effects on texture, shrinkage and yield loss. M.S. Thesis. University of Florida, Gainesville, FL.
    • (1996)
    • Erdogdu, F.1
  • 3
    • 0000359546 scopus 로고
    • Determination of retortable pouch heat transfer coefficients by optimization method
    • Lebowitz, F.S. and Bhowmik, S.R. 1989. Determination of retortable pouch heat transfer coefficients by optimization method. J. Food Sci. 54(6), 1407-1412.
    • (1989) J. Food Sci. , vol.54 , Issue.6 , pp. 1407-1412
    • Lebowitz, F.S.1    Bhowmik, S.R.2
  • 4
    • 84987278797 scopus 로고
    • Optimal nutrient retention during the thermal processing of conduction-heated canned foods: Application of the distributed minimum principle
    • Nadkarni, M.M. and Hatton, T.A. 1985. Optimal nutrient retention during the thermal processing of conduction-heated canned foods: application of the distributed minimum principle. J. Food Sci. 50, 1312-1321.
    • (1985) J. Food Sci. , vol.50 , pp. 1312-1321
    • Nadkarni, M.M.1    Hatton, T.A.2
  • 5
    • 84985233966 scopus 로고
    • Optimal sterilization temperatures for sensory quality in cylindrical containers
    • Ohlsson, T. 1980. Optimal sterilization temperatures for sensory quality in cylindrical containers. J. Food Sci. 45, 1517.
    • (1980) J. Food Sci. , vol.45 , pp. 1517
    • Ohlsson, T.1
  • 6
    • 84987289445 scopus 로고
    • Water velocity effect on heat penetration parameters during institutional size retort pouch processing
    • Peterson, W.R. and Adams, J.P. 1983, Water velocity effect on heat penetration parameters during institutional size retort pouch processing. J. Food Sci. 48, 457-464.
    • (1983) J. Food Sci. , vol.48 , pp. 457-464
    • Peterson, W.R.1    Adams, J.P.2
  • 7
    • 4244016809 scopus 로고    scopus 로고
    • Computer simulation, validation and optimization of quality retention of conduction heating foods in odd shaped containers
    • Ph.D. Dissertation. University of Florida
    • Pornchaloempong, P. 1999. Computer simulation, validation and optimization of quality retention of conduction heating foods in odd shaped containers. Ph.D. Dissertation. University of Florida.
    • (1999)
    • Pornchaloempong, P.1
  • 9
    • 0026170367 scopus 로고
    • Finite difference simulation for heat conduction with phase change in an irregular food domain with volumetric change
    • Sheen, S. and Hayakawa, K.I. 1991. Finite difference simulation for heat conduction with phase change in an irregular food domain with volumetric change. Intern. J. Heat Mass Trans. 34(6), 1337-1346.
    • (1991) Intern. J. Heat Mass Trans. , vol.34 , Issue.6 , pp. 1337-1346
    • Sheen, S.1    Hayakawa, K.I.2
  • 10
    • 0025603538 scopus 로고
    • Computer simulation to evaluate thermal processing of food in cylindrical plastic cans
    • Shin, S. and Bhowmik, S.R. 1990. Computer simulation to evaluate thermal processing of food in cylindrical plastic cans. J. Food Eng. 12(2), 117-131.
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    • Shin, S.1    Bhowmik, S.R.2
  • 11
    • 0001738976 scopus 로고
    • Computer optimization of nutrient retention in the thermal processing of conduction-heated foods
    • Teixeira, A.A., Dixon, J.R., Zahradnik, J.W. and Zinsmeister, G.E. 1969. Computer optimization of nutrient retention in the thermal processing of conduction-heated foods. Food Technol. 23(6), 137.
    • (1969) Food Technol. , vol.23 , Issue.6 , pp. 137
    • Teixeira, A.A.1    Dixon, J.R.2    Zahradnik, J.W.3    Zinsmeister, G.E.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.