Food Property Effects in Evaporation-Reference-Cited by-同舟云学术

Food Property Effects in Evaporation

Published:1989 Issue: Volume: Page:443-470
ISSN:
Container-title:Food Properties and Computer-Aided Engineering of Food Processing Systems
language:
Short-container-title:

Author:

Schwartzberg H. G.

Publisher

Springer Netherlands

Link

http://link.springer.com/content/pdf/10.1007/978-94-009-2370-6_33.pdf

Reference37 articles.

1. Anshus, B.E. and Ruckenstein, E, (1975) ‘The appearance of dry-patches on a wetted wall’, J. of Colloid and Interfacial Science 51, No. 1, 12–22

2. Bankoff, S.G. (1971) ‘Stability of liquid flow on a heated inclined plane’ Int J. Heat Mass Transfer 14, 377

3. Bankoff, S.G. (1971) ‘Minimum thickness of a draining liquid film’, Int J. Heat Mass Transfer 14, 2143

4. Advances in Food Research;JL Bomben,1973

5. Bouman, S. Brinkman, D.W., De Jong, P. and Waalewin, R. (1988) ‘Multistage evaporation in the dairy industry: energy savings, product losses and cleaning’ in S. Bruin (ed.) Preconcentration and Drying of Foods, Elsevier, Amsterdam pp 51–60

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