Evaluation of thermal properties of food materials at high pressures using a dual-needle line-heat-source method

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Zhu, S ^a,b   Ramaswamy, H S ^a   Marcotte, M ^a,b   Chen, C ^a   Shao, Y ^a   Le Bail, A ^c  

^a MCGILL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c Universite de Nantes   (France)

Author keywords

Food; Heat capacity; High pressure; Line heat source; Thermal conductivity; Thermal diffusivity

Indexed keywords

WATER;

ARTICLE; CHEESE; CHEMISTRY; EVALUATION; FOOD HANDLING; FOOD INDUSTRY; HUMAN; INSTRUMENTATION; MATHEMATICS; METHODOLOGY; PHYSICAL CHEMISTRY; POTATO; PRESSURE; TEMPERATURE;

CHEESE; CHEMISTRY, PHYSICAL; EVALUATION STUDIES AS TOPIC; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; HUMANS; MATHEMATICS; PRESSURE; SOLANUM TUBEROSUM; TEMPERATURE; WATER;

SOLANUM TUBEROSUM;

EID: 33847775078     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00243.x     Document Type: Article

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