Multiphysics Modelling of Innovative Food Processing Technologies
Author:
Publisher
Springer New York
Link
http://link.springer.com/content/pdf/10.1007/978-1-4939-6496-3_21
Reference28 articles.
1. Barbosa-Canovas GV, Albaali A, Juliano P, Knoerzer K (2011) Introduction to innovative food processing technologies: background, advantages, issues, and need for multiphysics modeling. In: Knoerzer K, Juliano P, Roupas P, Versteeg C (eds) Innovative food processing technologies: advances in multiphysics simulation. Wiley Blackwell, Ames, IA, pp 3–22
2. Birla S, Wang S, Tang J (2008) Computer simulation of radio frequency heating of model fruit immersed in water. J Food Eng 84(2):270–280
3. Buckow R, Schroeder S, Berres P, Baumann P, Knoerzer K (2010) Simulation and evaluation of pilot-scale pulsed electric field (PEF) processing. J Food Eng 101(1):67–77
4. Buckow R, Baumann P, Schroeder S, Knoerzer K (2011) Effect of dimensions and geometry of co-field and co-linear pulsed electric field treatment chambers on electric field strength and energy utilisation. J Food Eng 105(3):545–556
5. Buckow R, Semrau J, Sui Q, Wan J, Knoerzer K (2012) Numerical evaluation of lactoperoxidase inactivation during continuous pulsed electric field processing. Biotechnol Prog 28(5):1363–1375
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