Evaluation of convective heat transfer coefficient between fluids and particles in suspension as food model systems for natural convection using two methodologies-Reference-Cited by-同舟云学术

Evaluation of convective heat transfer coefficient between fluids and particles in suspension as food model systems for natural convection using two methodologies

Published:2013-03 Issue:2 Volume:115 Page:173-181
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Cariño-Sarabia A.,Vélez-Ruiz J.F.

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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4. Heat transfer to model non-newtonian liquid foods in cans during end-over-end rotation;Anantheswaran;Journal of Food Process Engineering,1985

5. Official methods of analysis,1995

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