A study of diffusion of dyes in model foods using a visual method

Journal of Food Engineering

Volumn 110, Issue 3, 2012, Pages 441-447

  Samprovalaki, K ^a   Robbins, P T ^a   Fryer, P J ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Diffusion; Gels; Image analysis; Ohmic heating

Indexed keywords

ALGINATE GEL; ELECTRICAL CONDUCTIVITY; IN-SITU; LOCALISATION; MEASUREMENT TECHNIQUES; METHYLENE BLUE; PENETRATION MODELS; PROCESSING OPERATIONS; RHODAMINE 6G; THREE TEMPERATURE; TRANSFER PROPERTIES; VOLTAGE GRADIENT;

ELECTRIC CONDUCTIVITY; ELECTRIC FIELDS; FOOD PROCESSING; GELS; IMAGE ANALYSIS; JOULE HEATING;

DIFFUSION;

EID: 84857065143     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.12.023     Document Type: Article

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