Optimization of the temperature sensor position in a hot wire probe set up for estimation of the thermal properties of foods using optimal experimental design-Reference-Cited by-同舟云学术

Optimization of the temperature sensor position in a hot wire probe set up for estimation of the thermal properties of foods using optimal experimental design

Published:2003-03 Issue:1 Volume:57 Page:103-110
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Nahor H.B,Scheerlinck N,Van Impe J.F,Nicolaı̈ B.M

Publisher

Elsevier BV

Subject

Food Science

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4. Food refrigeration processes. Analysis, design and simulation;Cleland,1990

5. Fontana, J. A., Wacker, B., Campbell, C. S., & Campbell, G. S. (2001). Simultaneous thermal conductivity and thermal difussivity measurement of selected foods. In ASEA Annual International Meeting. Paper #01-016101

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