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Volumn 22, Issue 10, 2004, Pages 2255-2272

Mathematical modeling of heat and mass transfer during continuous infrared micronization

Author keywords

Configuration factor; Heat exchange; Infrared; Micronization; Modeling; Simulation; Validation; Vibrating trough; Yellow peas

Indexed keywords

COMPUTER SIMULATION; DIFFUSION; HEAT TRANSFER; MASS TRANSFER; MATHEMATICAL MODELS; MOISTURE; VIBRATIONS (MECHANICAL);

EID: 11144314907     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-200039989     Document Type: Article
Times cited : (6)

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  • 2
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    • Fasina, O.1    Tyler, R.T.2
  • 3
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    • Potential applications of micronizing in food processing
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    • Blenford, D.E.1
  • 4
    • 84987168419 scopus 로고
    • Multiple phase transitions of starches and Nageli amylodextrins
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    • (1980) Starch , vol.32 , Issue.6 , pp. 190-193
    • Donovan, J.W.1    Mapes, C.J.2
  • 5
    • 0032193538 scopus 로고    scopus 로고
    • Modeling the infrared radiative heating of agricultural crops
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    • Fasina, O.1    Tyler, R.T.2    Pickard, M.D.3
  • 6
    • 0037861891 scopus 로고    scopus 로고
    • Quantification and optimization of the residence time distribution of navy beans (Phaseolus vulgaris) during pilot scale micronization
    • CinqMars, C.D.; Arntfield, S.D.; Parson, R.A. Quantification and optimization of the residence time distribution of navy beans (Phaseolus vulgaris) during pilot scale micronization. Food Research International 2003, 36, 685-693.
    • (2003) Food Research International , vol.36 , pp. 685-693
    • CinqMars, C.D.1    Arntfield, S.D.2    Parson, R.A.3
  • 8
    • 0032077838 scopus 로고    scopus 로고
    • Cooking characteristics of split peas treated with infrared heat
    • Cenkowski, S.; Sosulski, F.W. Cooking characteristics of split peas treated with infrared heat. Transactions of the ASAE 1998, 41 (3), 715-720.
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    • Cenkowski, S.1    Sosulski, F.W.2
  • 10
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    • A conduction model to predict grain temperatures in grain drying simulation
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  • 11
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  • 15
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.