Measurement and targeting of thermophysical properties of carrot and meat based alginate particles for thermal processing applications

Journal of Food Engineering

Volumn 107, Issue 1, 2011, Pages 117-126

  Hassan, Hussein F ^a   Ramaswamy, Hosahalli S ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Alginate; Density; Heat capacity; Optimization; Response surface; Simulated food particles; Thermal conductivity; Thermo physical

Indexed keywords

CHLORIDE CONCENTRATIONS; CHLORIDE SOLUTIONS; DIPPING TIME; FOOD PARTICLES; HEAT CAPACITIES; OPTIMUM CONDITIONS; REAL FOODS; RESPONSE SURFACE; RESPONSE SURFACE METHODOLOGY; SODIUM ALGINATES; THERMO-PHYSICAL; THERMO-PHYSICAL PROPERTY;

ALGINATE; CALCIUM; CALCIUM CHLORIDE; DRIERS (MATERIALS); MEATS; PHYSICAL PROPERTIES; SODIUM; SPECIFIC HEAT; SURFACE PROPERTIES; THERMAL CONDUCTIVITY;

THERMAL PROCESSING (FOODS);

DAUCUS CAROTA;

EID: 79960845209     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.05.028     Document Type: Article

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