-
1
-
-
33847772800
-
-
Lavoisier, Cachan
-
Hounhouigan, J., Rouzière, A., Noël, J. M., Bricas, N., Marouzé, C. and Raoult-Wack, A. L. (1993) Récents Progrès En Génie Des Procédés, Groupe Français Du Génie Des Procédés. Technique Et Documentation, pp. 121-130. Lavoisier, Cachan
-
(1993)
Récents Progrès En Génie Des Procédés, Groupe Français Du Génie Des Procédés
, pp. 121-130
-
-
Hounhouigan, J.1
Rouzière, A.2
Noël, J.M.3
Bricas, N.4
Marouzé, C.5
Raoult-Wack, A.L.6
-
2
-
-
0032356998
-
Drying of meat materials (lean and fat) by deep-fat frying in animal fat
-
Lisse, I. and Raoult-Wack, A.-L. (1998) Drying of meat materials (lean and fat) by deep-fat frying in animal fat. Sciences des Aliments, 18:4, pp. 423-435.
-
(1998)
Sciences Des Aliments
, vol.18
, Issue.4
, pp. 423-435
-
-
Lisse, I.1
Raoult-Wack, A.-L.2
-
4
-
-
33745084800
-
Fry-drying of sewage sludge: An alternative for the disposal of recycled food oils
-
Peregrina, C., Lecomte, D. and Arlabosse, P. (2004) Fry-drying of sewage sludge: An alternative for the disposal of recycled food oils., pp. 154-160.
-
(2004)
, pp. 154-160
-
-
Peregrina, C.1
Lecomte, D.2
Arlabosse, P.3
-
6
-
-
0034035660
-
Analysis of convective heat transfer during immersion frying
-
Farkas, B. E. and Hubbard, L. J. (2000) Analysis of convective heat transfer during immersion frying. Drying Technology, 18:6, pp. 1269-1285.
-
(2000)
Drying Technology
, vol.18
, Issue.6
, pp. 1269-1285
-
-
Farkas, B.E.1
Hubbard, L.J.2
-
7
-
-
0030212744
-
Modeling heat and mass transfer in immersion frying. II, Model solution and verification
-
Farkas, B. E., Singh, R. P. and Rumsey, T. R. (1996) Modeling heat and mass transfer in immersion frying. II, Model solution and verification. Journal of Food Engineering, 29:2, pp. 227-248.
-
(1996)
Journal of Food Engineering
, vol.29
, Issue.2
, pp. 227-248
-
-
Farkas, B.E.1
Singh, R.P.2
Rumsey, T.R.3
-
8
-
-
0003830887
-
-
Aspen Publishers, New York
-
Moreira, R. G., Perez, M.E. Castell and Barrufet, M. A. (1999) Deep-Fat Frying Fundamentals and Applications, Aspen Publishers, New York
-
(1999)
Deep-Fat Frying Fundamentals and Applications
-
-
Moreira, R.G.1
Perez, M.E.2
Castell Barrufet, M.A.3
-
9
-
-
0000643795
-
Heat and mass transfer in foods during deep-fat frying
-
Singh, R. P. (1995) Heat and mass transfer in foods during deep-fat frying. Food Technology, 49:4, pp. 134-137.
-
(1995)
Food Technology
, vol.49
, Issue.4
, pp. 134-137
-
-
Singh, R.P.1
-
10
-
-
0033077980
-
Analysis of the heat transfer coefficient during potato frying
-
Costa, R. M., Oliveira, F. A. R., Delanay, O. and Gekas, V. (1999) Analysis of the heat transfer coefficient during potato frying. Journal of Food Engineering, 39:3, pp. 293-299.
-
(1999)
Journal of Food Engineering
, vol.39
, Issue.3
, pp. 293-299
-
-
Costa, R.M.1
Oliveira, F.A.R.2
Delanay, O.3
Gekas, V.4
-
11
-
-
17044418374
-
Caractérisation Expérimentale et Modélisation de L'opération de Friture
-
Vitrac, O. (2000) Caractérisation Expérimentale et Modélisation de L'opération de Friture
-
(2000)
-
-
Vitrac, O.1
-
12
-
-
33847769100
-
Internal coupled heat and mass transfer during deep-frying of materials with high water contents: Application to apple chips fried at atmospheric pressure
-
Vitrac, O. and Bohuon, P. (2004) Internal coupled heat and mass transfer during deep-frying of materials with high water contents: Application to apple chips fried at atmospheric pressure.
-
(2004)
-
-
Vitrac, O.1
Bohuon, P.2
-
13
-
-
0001132522
-
Sorptions isotherms of food materials above 100°C
-
Bassal, A., Vasseur, J. and Loncin, M. (1993) Sorptions isotherms of food materials above 100°C. Lebensmittel Wissenschaft und Technologie, 26, pp. 505-511.
-
(1993)
Lebensmittel Wissenschaft Und Technologie
, vol.26
, pp. 505-511
-
-
Bassal, A.1
Vasseur, J.2
Loncin, M.3
-
14
-
-
0006114760
-
Modelling of deep fat frying of banana using a compartmental approach and Boiling's theory
-
Courtois, F., Trystram, G., Lemaire, R. and Raoult-Wack, A. L. (1998) Modelling of deep fat frying of banana using a compartmental approach and Boiling's theory. pp. 1452-1459.
-
(1998)
, pp. 1452-1459
-
-
Courtois, F.1
Trystram, G.2
Lemaire, R.3
Raoult-Wack, A.L.4
-
15
-
-
11144328974
-
Heat and moisture transfer and shrinkage simulation of deep-fat tofu frying
-
Baik, O. D. and Mittal, G. S. (2005) Heat and moisture transfer and shrinkage simulation of deep-fat tofu frying. Food Research International, 38:2, pp. 183-191.
-
(2005)
Food Research International
, vol.38
, Issue.2
, pp. 183-191
-
-
Baik, O.D.1
Mittal, G.S.2
-
19
-
-
0035921725
-
A unified approach to the heat and mass transfer in melting, solidification frying and different drying processes
-
Farid, M. (2001) A unified approach to the heat and mass transfer in melting, solidification frying and different drying processes. Chemical Engineering Science, 56, pp. 5419-5427.
-
(2001)
Chemical Engineering Science
, vol.56
, pp. 5419-5427
-
-
Farid, M.1
-
20
-
-
0006942349
-
Drying with internal vaporisation: Introducing the concept of identity drying card
-
Perré, P. (1995) Drying with internal vaporisation: Introducing the concept of identity drying card. Drying Technology, 13:5, pp. 1077-1097.
-
(1995)
Drying Technology
, vol.13
, Issue.5
, pp. 1077-1097
-
-
Perré, P.1
-
22
-
-
3142563150
-
Buckley-Leverett mathematical and numerical models describing vertical equilibrium process in porous media
-
Cunha, M. C. C., Santos, M. M. and Bonet, J. E. (2004) Buckley-Leverett mathematical and numerical models describing vertical equilibrium process in porous media. International Journal of Engineering Science, 42:11, pp. 1289-1303.
-
(2004)
International Journal of Engineering Science
, vol.42
, Issue.11
, pp. 1289-1303
-
-
Cunha, M.C.C.1
Santos, M.M.2
Bonet, J.E.3
-
23
-
-
4944241999
-
Determination of convective heat transfer coefficient during frying of potato dough
-
Budzaki, S. and Seruga, B. (2005) Determination of convective heat transfer coefficient during frying of potato dough. Journal of Food Engineering, 66:3, pp. 307-314.
-
(2005)
Journal of Food Engineering
, vol.66
, Issue.3
, pp. 307-314
-
-
Budzaki, S.1
Seruga, B.2
-
24
-
-
0038112178
-
Continuous measurement of convective heat flux during deep-frying: Validation and application to inverse modeling
-
Vitrac, O., Trystram, G. and Raoult-Wack, A.-L. (2003) Continuous measurement of convective heat flux during deep-frying: Validation and application to inverse modeling. Journal of Food Engineering, 60:2, pp. 111-124.
-
(2003)
Journal of Food Engineering
, vol.60
, Issue.2
, pp. 111-124
-
-
Vitrac, O.1
Trystram, G.2
Raoult-Wack, A.-L.3
-
25
-
-
0033076617
-
The determination of convective heat transfer coefficient during frying
-
Sahin, S., Sastry, S. K. and Bayindirli, L. (1999) The determination of convective heat transfer coefficient during frying. Journal of Food Engineering, 39:3, pp. 307-311.
-
(1999)
Journal of Food Engineering
, vol.39
, Issue.3
, pp. 307-311
-
-
Sahin, S.1
Sastry, S.K.2
Bayindirli, L.3
-
26
-
-
0027628516
-
Advances in transport phenomena during convective drying with superheated steam and moist air
-
Perré, P. (1993) Advances in transport phenomena during convective drying with superheated steam and moist air. Journal of Heat and Mass Transfer, 36:11, pp. 2725-2746.
-
(1993)
Journal of Heat and Mass Transfer
, vol.36
, Issue.11
, pp. 2725-2746
-
-
Perré, P.1
|