Akustische Eigenschaften
Author:
Publisher
Springer Berlin Heidelberg
Link
https://link.springer.com/content/pdf/10.1007/978-3-662-63288-8_15
Reference38 articles.
1. Saeleaw M, Schleining G (2011) A review: crispness in dry foods and quality measurements based on acoustic-mechanical destructive techniques. J Food Eng 105(3):387–399. https://doi.org/10.1016/j.jfoodeng.2011.03.012
2. Bonacucina G, Perinelli DR, Cespi M, Casettari L, Cossi R, Blasi P, Palmieri GF (2016) Acoustic spectroscopy: a powerful analytical method for the pharmaceutical field? Int J Pharm 503(1-2):174–195. https://doi.org/10.1016/j.ijpharm.2016.03.009
3. Evelyn SFVM (2020) Ultrasound assisted thermal inactivation of spores in foods: pathogenic and spoilage bacteria, molds and yeasts. Trends Food Sci Technol 105:402–415. https://doi.org/10.1016/j.tifs.2020.09.020
4. Gevari MT, Abbasiasl T, Niazi S, Ghorbani M, Koşar A (2020) Direct and indirect thermal applications of hydrodynamic and acoustic cavitation: a review. Appl Therm Eng 171:115065. https://doi.org/10.1016/j.applthermaleng.2020.115065
5. Fraden J (2016) Handbook of modern sensors physics, designs, and applications. Springer, Cham. https://doi.org/10.1007/978-3-319-19303-8
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