Development and validation of mathematical modeling for terminal velocity of cantaloupe-Reference-Cited by-同舟云学术

Development and validation of mathematical modeling for terminal velocity of cantaloupe

Published:2019-01-29 Issue:3 Volume:42 Page:e13000
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Moradi Mehdi¹,Mousavi Khaneghah Amin²³^ORCID,Parvaresh Majid¹,Balanian Hossein¹

Affiliation:

1. Department of Biosystems EngineeringCollege of Agriculture, Shiraz University Shiraz Iran

2. Department of Food Science, Faculty of Food EngineeringUniversity of Campinas (UNICAMP) Campinas São Paulo Brazil

3. Department of Technology of ChemistryAzerbaijan State Oil and Industry University Baku Azerbaijan

Funder

Research Affairs Office at Shiraz University

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13000

Reference43 articles.

1. Mathematical modeling of microwave-assisted inert medium fluidized bed drying of cylindrical carrot samples

2. Aflaki N.(2012).Optimization of carotenoid extraction in peel and flesh of cantaloupe (Cucumis melo L.) with ethanol solvent(MSc thesis). Université Laval Québec Canada.

3. Modeling postharvest mycotoxins in foods: recent research

4. Some physical properties and proximate composition of Ngologolo fruits;Burubai W.;Journal of Food Processing & Technology,2014

5. Mathematical modeling for heat conduction in stone fruits

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