Multiphysics pore-scale model for the rehydration of porous foods-Reference-Cited by-同舟云学术

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Multiphysics pore-scale model for the rehydration of porous foods

Published:2014-08 Issue: Volume:24 Page:69-79
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

van der Sman R.G.M.,Vergeldt F.J.,Van As H.,van Dalen G.,Voda A.,van Duynhoven J.P.M.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference55 articles.

1. Reexamination of Hagen–Poiseuille flow: Shape dependence of the hydraulic resistance in microchannels;Asger Mortensen;Physical Review E,2005

2. Water as an active constituent in cell biology;Ball;Chemical Reviews,2008

3. Foundations of distributed multiscale computing: Formalization, specification, and analysis;Borgdorff;Journal of Parallel and Distributed Computing,2013

4. Modelling water absorption of pasta during soaking;Cunningham;Journal of Food Engineering,2007

5. Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations;Datta;Journal of Food Engineering,2007

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2. MULTICUBED: Multiscale-multiphysics simulation of food processing;Food Structure;2022-07

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4. Effect of different drying methods on the quality and microstructure of fresh jujube crisp slices;Journal of Food Processing and Preservation;2020-12-15

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