Corrigendum to "Effects of capillary condensation on the caking of bulk sucrose" [J. Food Eng. 77 (2006) 887-895] (DOI:10.1016/j.jfoodeng.2005.08.031);Effects of capillary condensation on the caking of bulk sucrose

Journal of Food Engineering

Volumn 77, Issue 4, 2006, Pages 887-895

  Billings, S W ^a   Bronlund, J E ^a   Paterson, A H J ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Caking; Capillary condensation; Kelvin radius; Sucrose

Indexed keywords

CAPILLARY FLOW; CONDENSATION; FOOD PRESERVATION; SUGAR INDUSTRY;

CAKING; CRITICAL WATER ACTIVITY; KELVIN RADIUS; LIQUID BRIDGING;

SUGAR (SUCROSE);

EID: 33745391201     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.05.001     Document Type: Erratum

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