Isothermal Moisture Transfer in Dehydrated Food Products During Storage-Reference-Cited by-同舟云学术

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Isothermal Moisture Transfer in Dehydrated Food Products During Storage

Published:1978-07 Issue:3 Volume:11 Page:102-106
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Hayakawa Kan-ichi,Rossen J.L.,Kraftco R,Center D

Publisher

Elsevier BV

Subject

General Computer Science

Reference8 articles.

1. Thermal process time for canned food;Ball;Bull. of the Nat. Res. Coun. (U.S.) 7, Part 1,1923

2. Conduction of Heat in Solids;Carslaw,1959

3. Estimating food temperatures during various heating or cooling treatments;Hayakawa;ASHRAE Journal,1971

4. Heat and Mass Transfer in Capillary Porous Bodies;Luikov,1966

5. Developing temperature-time curves for objects that can be approximated by a sphere, infinite plate, or infinite cylinder;Pflug;ASHRAE Trans.,1965

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. New Analytical Solutions for Transient State Hygrostress Formation in Elastic Food with a Finite Mass Transfer Biot Number;LWT - Food Science and Technology;1997-09

2. Heat and moisture transfer and hygrostress crack formation and propagation in cylindrical, elastoplastic food;International Journal of Heat and Mass Transfer;1995-04

3. Two Dimensional Simultaneous Heat and Moisture Transfer in Composite Food;Journal of Food Science;1992-03

4. Estimation of shelf life of film-packaged freeze-dried banana;Journal of Stored Products Research;1988-04

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