Analysis of temperature variability during the thermal processing of hazelnuts

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 1, 2003, Pages 69-84

  Demir, Ali Doǧan ^a   Baucour, Philippe ^a   Cronin, Kevin ^a   Abodayeh, Kamal ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b PRINCE SULTAN UNIVERSITY   (Saudi Arabia)

Author keywords

Hazelnut roasting; Heat transfer modelling; Monte Carlo method; Random variability

Indexed keywords

ANALYTIC METHOD; CALCULATION; CONTROLLED STUDY; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; HAZELNUT; HEAT TRANSFER; MATHEMATICAL MODEL; MONTE CARLO METHOD; PHYSICAL CHEMISTRY; PREDICTION; PROCESS OPTIMIZATION; QUANTITATIVE ANALYSIS; REVIEW; STEADY STATE; TEMPERATURE DEPENDENCE; TEMPERATURE MEASUREMENT; TIME;

CORYLUS;

EID: 0037334032     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(02)00084-X     Document Type: Article

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