Dynamics of vacuum impregnation of apples: Experimental data and simulation results using a VOF model-Reference-Cited by-同舟云学术

Dynamics of vacuum impregnation of apples: Experimental data and simulation results using a VOF model

Published:2012-11 Issue:2 Volume:113 Page:337-343
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Carciofi Bruno A.M.,Prat Marc,Laurindo João B.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Andrés, A.M. (1995). Impregnación a Vacio en Alimentos Porosos. Aplicación al Salado de Quesos. Ph.D. thesis, Universidad Politécnica de Valencia, Valencia, Spain.

2. Theoretical and experimental aspects of vacuum impregnation of porous media using transparent etched networks;Badillo;International Journal of Multiphase Flow,2011

3. Modeling of simultaneous mass transfer and structural changes in fruit tissues;Barat;Journal of Food Engineering,2001

4. Influence of pulsed electroplasmolysis on the porous structure of apple tissue;Bazhal;Biosystems Engineering,2003

5. Optimization of pulsed electric field strength for electroplasmolysis of vegetable tissues;Bazhal;Biosystems Engineering,2003

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