Capillary Pressure in Unsaturated Food Systems: Its Importance and Accounting for It in Mathematical Models-Reference-Cited by-同舟云学术

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Capillary Pressure in Unsaturated Food Systems: Its Importance and Accounting for It in Mathematical Models

Published:2023-03-21 Issue:3 Volume:15 Page:393-419
ISSN:1866-7910
Container-title:Food Engineering Reviews
language:en
Short-container-title:Food Eng Rev

Author:

Shah Yash,Takhar Pawan Singh

Funder

National Institute of Food and Agriculture

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering

Link

https://link.springer.com/content/pdf/10.1007/s12393-023-09341-7.pdf

Reference118 articles.

1. Aguilera JM, Michel M, Mayor G (2004) Fat migration in chocolate: diffusion or capillary flow in a particulate solid?—a hypothesis paper. J Food Sci 69(7):167–174

2. Lumen Learning and OpenStax (2021) Fundamentals of Heat, Light & Sound. https://pressbooks.nscc.ca/heatlightsound/

3. Rahman MM, Gu Y, Karim MA (2018) Development of realistic food microstructure considering the structural heterogeneity of cells and intercellular space. Food Struct 15:9–16

4. Dadmohammadi Y, Datta AK (2020) Food as porous media: a review of the dynamics of porous properties during processing. Food Rev Int 1–33.

5. Datta AK (2007a) Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: problem formulations. J Food Eng 80(1):80–95

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2. Hybrid mixture theory-based modeling of unsaturated transport in a deforming porous food matrix during frying;InterPore Journal;2024-08-24

3. Capillary pumping-evaporation modeling and experimental characterization of saline water transport for passive solar desalination;International Journal of Heat and Mass Transfer;2024-05

4. Capillary-Assisted Assembly of Soft Conductive Polymer Nanopillar/Tube Arrays and Applications;Nano Letters;2024-01-22

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