Modeling of soybean hydration as a Stefan problem: Boundary immobilization method-Reference-Cited by-同舟云学术

Modeling of soybean hydration as a Stefan problem: Boundary immobilization method

Published:2018-04-22 Issue:5 Volume:41 Page:e12693
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Nicolin Douglas Junior¹^ORCID,da Silva Gisleine E. C.²,Jorge Regina Maria Matos³,Jorge e Luiz Mario de Matos³

Affiliation:

1. Chemical Engineering Department; Federal Technological University of Paraná (UTFPR), Linha Santa Barbara, PO Box 135; Francisco Beltrão PR 85601-970 Brazil

2. Pharmacy Department; State University of Maringá (UEM), Av. Colombo, 5790 - Bloco K-68; Maringá PR CEP 87020-900 Brazil

3. State University of Maringá (UEM), Chemical Engineering Department (PEQ), Colombo Avenue, 5790, Bl. E-46; Maringá 87020-900 Brazil

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12693/fullpdf

Reference35 articles.

1. Modeling volume changes in food drying and hydration;Aguerre;Latin American Applied Research,2008

2. Exact and numerical solutions to a Stefan problem with two moving boundaries;Barry;Applied Mathematical Modelling,2008

3. Modeling water uptake in a cereal grain during soaking;Bello;Journal of Food Engineering,2010

4. Spherical solidification by the enthalpy method and the heat balance integral method;Caldwell;Applied Mathematical Modelling,2000

5. A brief review of several numerical methods for one-dimensional stefan problems;Caldwell;Thermal Science,2009

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