Construction of shrimp cooking charts using previously developed mathematical models for heat transfer and yield loss predictions-Reference-Cited by-同舟云学术

Construction of shrimp cooking charts using previously developed mathematical models for heat transfer and yield loss predictions

Published:2003-11 Issue:1 Volume:60 Page:107-110
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Erdoǧdu Ferruh,Balaban Murat O.,Otwell W.S.

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. Prediction or heating times for cubes of beef during water cooking;Burfoot;Journal of Food Science,1988

2. A finite difference model for heat and mass transfer in products with internal heat generation and transpiration;Chau;Journal Food Science,1990

3. Thermal properties of foods;Dickerson,1969

4. Erdoǧdu, F. (1996). Modeling of temperature distribution in shrimp, and measurement of its effect on texture, shrinkage and yield loss. Master of Engineering Thesis. Gainesville, FL: University of Florida

5. Thermal processing effects on the textural attributes of previously frozen shrimp;Erdoǧdu;Journal of Aquatic Food Product Technology,2000

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