Modeling Heat Transfer During Blanching of Cubic Particles of Loche (Cucurbita moschata Duch.) and Potato (Solanum tuberosum L.) Using Finite Difference Method-Reference-Cited by-同舟云学术

Modeling Heat Transfer During Blanching of Cubic Particles of Loche (Cucurbita moschata Duch.) and Potato (Solanum tuberosum L.) Using Finite Difference Method

Published:2016-07-05 Issue:3 Volume:40 Page:e12451
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Mauricio Vidaurre-Ruiz Julio¹,Francisco Salas-Valerio Walter²

Affiliation:

1. Department of Industrial Engineering, Faculty of Engineering, Architecture and Urbanism; Lord of Sipan University; Lambayeque Peru

2. Department of Food Engineering, Faculty of Food Industry Engineering; National Agrarian University - La Molina; Lima 12 Peru

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12451/fullpdf

Reference53 articles.

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2. Thermal inactivation of peroxidase during blanching of butternut squash;Agüero;Food Sci. Technol.,2008

3. Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro;Ahromrit;J. Food Sci. Technol.,2010

4. Natural convection heat transfer between non-newtonian fluids and an irregular shaped particle;Alhamdan;J. Food Process. Eng.,1990

5. Andres , T.C. Ugás , R. Bustamante , F. 2006 Proceedings of Cucurbitaceae

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