Thermodynamic Properties for Water Removal Processes in Solid and Liquid Foods-Reference-Cited by-同舟云学术

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Thermodynamic Properties for Water Removal Processes in Solid and Liquid Foods

Published:1989 Issue: Volume: Page:157-175
ISSN:
Container-title:Food Properties and Computer-Aided Engineering of Food Processing Systems
language:
Short-container-title:

Author:

Maguer M.

Publisher

Springer Netherlands

Link

http://link.springer.com/content/pdf/10.1007/978-94-009-2370-6_12.pdf

Reference39 articles.

1. Abrams, D.S. and Prausnitz, J.M. (1975) “Statistical thermodynamics of liquid mixtures: a new expression for the excess Gibbs energy of partly or completely miscible systems”, AIChE J. 21(1):116.

2. Balzhiser, R.E., Samules, M.R., and Eliassen, J.D. (1972) Chemical Engineering Thermodynamics. Prentice-Hall inc., Englewood Cliffs., N.J.

3. Benmergui, E.A., Ferro Fontan, C. and Chirife, J. (1979) “The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. I. aw prediction in single aqueous electrolyte solutions” J. Food Technol., 14:625.

4. Bromley, L.A. (1973) “Thermodynamic properties of strong electrolytes in aqueous solutions” AIChE J., 129(2): 313.

5. Chirife, J., Ferro Fontan, C. and Benmergui, E.A. (1980) “The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. IV. aw prediction in aqueous non-electrolyte solutions” J. Food Technol. 15:59.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characteristics of Bound Water;State of Bound Water: Measurement and Significance in Food Processing;2018-11-15

2. Prediction of water activity of osmotic solutions;Journal of Food Engineering;2001-08

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