An Eulerian–Lagrangian approach for coupling fluid flow, heat transfer and liquid food product transformation
Author:
Publisher
Elsevier BV
Subject
Computer Science Applications,General Chemical Engineering
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1. Multiscale modelling of flow, heat transfer and swelling during thermo-mechanical treatment of starch suspensions;Food Structure;2021-07
2. A deterministic approach for predicting the transformation of starch suspensions in tubular heat exchangers;Journal of Food Engineering;2016-02
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