Author:
Reyes A.,Pérez N.,Mahn A.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference19 articles.
1. Carson, J. K. (2006). Review of effective thermal conductivity models for foods. International Journal of Refrigeration, 29, 958–967.
2. Choi, Y., & Okos, M. (1986). Effects of temperature and composition on the thermal properties of foods. In M. Maguer & P. Jelen (Eds.), Food engineering and orocess applications (Vol. 1). Amsterdam: Elsevier Science Publishers.
3. Cogné, C., Andrieu, J., Laurent, P., Besson, A., & Nocquet, J. (2003). Experimental data and modeling of thermal properties of ice creams. Journal of Food Engineering, 58(4), 331–341.
4. Delgado, A. E., Gallo, A., De Piante, D., & Rubiolo, A. (1997). The thermal conductivity of unfrozen and frozen strawberries ans spinach. Journal of Food Engineering, 31(2), 137–146.
5. Elansari, A. M., & Hobani, A. I. (2009). Effect of temperature and moisture content on thermal conductivity of four types of meat. International Journal of Food Properties, 12, 308–315.
Cited by
6 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