Fractional calculus to control transport phenomena in food engineering: A systematic review of barriers and data agenda-Reference-Cited by-同舟云学术

Fractional calculus to control transport phenomena in food engineering: A systematic review of barriers and data agenda

Published:2022-05-04 Issue:8 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

de Souza Matias Gustavo¹²^ORCID,Lermen Fernando Henrique²³^ORCID,Bissaro Camila Andressa¹^ORCID,Nicolin Douglas Júnior⁴^ORCID,Fischer Clovis⁵^ORCID,de Matos Jorge Luiz Mário¹^ORCID

Affiliation:

1. Chemical Engineering Graduate Program and Chemical Engineering Department Universidade Estadual de Maringá Maringá Brazil

2. Department of Industrial Engineering Universidade Estadual do Paraná Paranaguá Brazil

3. Department of Industrial Engineering Universidad Tecnológica del Perú Lima Peru

4. Department of Chemical Engineering Universidade Tecnológica Federal do Paraná Francisco Beltrão Brazil

5. Department of Biosystem Engineering Universidade Estadual de São Paulo Pirassununga São Paulo Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14060

Reference104 articles.

1. THE ROLE OF FOX-H FUNCTION IN ANALYTIC AND FRACTIONAL MODELING OF HELICITY OF CYLINDER: FRACTIONAL GENERALIZED BURGER FLUID

2. Non-local fractional calculus from different viewpoint generated by truncated M-derivative

3. Solutions with special functions for time fractional free convection flow of Brinkman-type fluid

4. Caputo–Fabrizio fractional derivatives modeling of transient MHD Brinkman nanoliquid: Applications in food technology

5. The impact of magnetohydrodynamics and heat transfer on the unsteady flow of Casson fluid in an oscillating cylinder via integral transform: A Caputo–Fabrizio fractional model

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