Thermal diffusivity estimation of the olive oil during its high-pressure treatment

Journal of Food Engineering

Volumn 74, Issue 3, 2006, Pages 286-291

  Kubásek, Miroslav ^b   Houška, Milan ^a   Landfeld, Aleš ^a   Strohalm, Jan ^a   Kamarád, Jiří ^c   Žitný, Rudolf ^d  

^a FOOD RESEARCH INSTITUTE PRAGUE   (Czech Republic)

^b CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

^c INSTITUTE OF PHYSICS   (Czech Republic)

^d CZECH TECHNICAL UNIVERSITY IN PRAGUE   (Czech Republic)

Author keywords

Food processing; High pressure; Olive oil; Thermal diffusivity

Indexed keywords

FOOD PROCESSING; PRESSURE EFFECTS; THERMAL DIFFUSION; THERMAL EFFECTS; VISCOSITY;

HIGH PRESSURE; OLIVE OIL; THERMAL DIFFUSIVITY;

VEGETABLE OILS;

EID: 31644450412     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.03.019     Document Type: Article

References (7)

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