Dynamic modelling of the margarine production process-Reference-Cited by-同舟云学术

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Dynamic modelling of the margarine production process

Published:2011 Issue: Volume: Page:1301-1305
ISSN:1570-7946
Container-title:Computer Aided Chemical Engineering
language:
Short-container-title:

Author:

Bongers Peter,Almeida-Rivera Cristhian

Publisher

Elsevier

Reference5 articles.

1. Heat transfer in a scraped surface heat exchanger;Trommelen;Trans. Inst. Chem. Engrs.,1967

2. Mixing of high-viscosity fluids;Godfrey,1985

3. Non-Newtonian flow in annuli;Fredrickson;Industrial and Engineering Chemistry,1958

4. - A Program for Simulating Dynamic Systems,1992

5. A heat transfer model of a scraped surface heat exchanger for ice cream;Bongers;Computer Aided Chemical Engineering,2006

Cited by 7 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. A review of the use of scraped surface heat exchangers to crystallize fats and fat‐based products;Journal of the American Oil Chemists' Society;2023-09-14

2. The Quantification of Fatty Acids, Color, and Textural Properties of Locally Produced Bakery Margarine;Applied Sciences;2022-02-08

3. “Sfogliatella Riccia Napoletana”: Realization of a Lard-Free and Palm Oil-Free Pastry;Foods;2021-06-16

4. Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine;Lipids in Health and Disease;2017-05-31

5. Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant;Food Chemistry;2015-04

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