The influence of moisture content and temperature on the specific heat of potato measured by differential scanning calorimetry-Reference-Cited by-同舟云学术

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The influence of moisture content and temperature on the specific heat of potato measured by differential scanning calorimetry

Published:1993-01 Issue:3 Volume:19 Page:303-310
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Wang N.,Brennan J.G.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Equations for fitting water sorption isotherm of foods. II. Evaluation of values two-parameters models;Boquet;J. Food Technol.,1978

2. Specific heat of flue-cured tobacco by differential scanning calorimetry;Chakrabarti;Trans. ASAE.,1972

3. Thermal properties of gram;Dutta;J. Agric. Engng. Res.,1988

4. Heat capacity and bound water in starch suspension;Freeman;Archives of Biochemistry,1943

5. Specific heat of oven dry spruce, pine wood and bark;Koch;Wood Science,1969

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