Multiphase and multicomponent transport with phase change during meat cooking

Journal of Food Engineering

Volumn 113, Issue 2, 2012, Pages 299-309

  Dhall, Ashish ^a   Halder, Amit ^a   Datta, Ashim K ^a  

^a Department of Biological and Environmental Engineering   (United States)

Author keywords

Fat; Heat transfer; Mass transfer; Phase change; Porous media; Vapor; Water

Indexed keywords

CONTACT HEATING; DOMINANT MODE; ENERGY BALANCE EQUATIONS; EXPERIMENTAL STUDIES; FAT; FLUID COMPONENTS; FROZEN MEAT; LIQUID WATER; LIQUID-WATER PHASE; LOCAL THERMAL EQUILIBRIUM; MASS BALANCE EQUATIONS; MOISTURE PROFILES; MULTICOMPONENT TRANSPORT; MULTIPHASE MODEL; PHASE CHANGE; PHYSICAL PHENOMENA; PORE SPACE; POROUS MEDIUM; POROUS SOLIDS; SOLID PROTEIN; UNSATURATED FLOWS;

AIR; HEAT TRANSFER; LIQUIDS; MASS TRANSFER; MEATS; POROUS MATERIALS; THERMAL PROCESSING (FOODS); VAPORS; WATER;

WATER VAPOR;

EID: 84864454599     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.05.030     Document Type: Article

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