Heat transfer coefficient in impingement fluidization freezing of vegetables and its prediction
Author:
Publisher
Elsevier BV
Subject
Mechanical Engineering,Building and Construction
Reference23 articles.
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2. Minimum Velocity of Impingement Fluidization for Parachute-Shaped Vegetables;Sustainability;2022-04-03
3. Numerical simulation of crust freezing in processed meat: A fully coupled solid–fluid approach;Numerical Heat Transfer, Part A: Applications;2020-07-22
4. Impact of Processing Factors on Quality of Frozen Vegetables and Fruits;Food Engineering Reviews;2020-05-27
5. Numerical investigation of the fluid flow distribution for the hydrofluidisation food freezing method;International Journal of Thermal Sciences;2020-05
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