Thermal and structural heterogeneities during cooking of a starch-based product by a non-intrusive ring sensor-Reference-Cited by-同舟云学术

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Thermal and structural heterogeneities during cooking of a starch-based product by a non-intrusive ring sensor

Published:2007-04 Issue:4 Volume:46 Page:343-350
ISSN:0255-2701
Container-title:Chemical Engineering and Processing: Process Intensification
language:en
Short-container-title:Chemical Engineering and Processing: Process Intensification

Author:

Guérin R.,Delaplace G.,Bouvier L.,Debreyne P.,Furling O.,Beudon D.,Leuliet J.C.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Energy Engineering and Power Technology,General Chemical Engineering,General Chemistry

Reference42 articles.

1. Transfert de chaleur dans les fluides visqueux agités par des dispositifs du type ancre;Lahaye,1978

2. Heat transfer and temperature distributions in an agitated tank equipped with helical ribbon impeller;Kuriyama;J. Chem. Eng. Jpn.,1981

3. Heat transfer to viscous Newtonian and non-Newtonian fluids for helical ribbon mixers;Shamlou;Chem. Eng. Sci.,1986

4. Numerical simulation of local heat transfer coefficients in stirred vessel with impeller for highly viscous fluids;Kaminoyama;J. Chem. Eng. Jpn.,1999

5. Experimental and CFD simulation of heat transfer to highly viscous fluids in an agitated vessel equipped with a non standard helical ribbon impeller;Delaplace;Trans. IchemE,2001

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