Rapid Inverse Method to Measure Thermal Diffusivity of Low-Moisture Foods-Reference-Cited by-同舟云学术

Rapid Inverse Method to Measure Thermal Diffusivity of Low-Moisture Foods

Published:2017-02 Issue:2 Volume:82 Page:420-428
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Muramatsu Yoshiki¹,Greiby Ibrahim²,Mishra Dharmendra K.³,Dolan Kirk D.⁴

Affiliation:

1. Dept. of Bioproduction and Environment Engineering, Faculty of Regional Environment Science; Tokyo Univ. of Agriculture; 1-1-1 Sakuragaoka Setagaya-ku Tokyo 156-8502 Japan

2. Dept. of Food Science & Technology, Faculty of Agriculture; University of Tripoli; Tripoli Libya

3. Department of Food Science; Purdue University; West Lafayette IN 47907 U.S.A

4. Dept. of Food Science and Human Nutrition; Michigan State Univ.; 135 GM Trout Building East Lansing MI 48824 U.S.A

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13563/fullpdf

Reference29 articles.

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2. A quick method for thermal diffusivity estimation: application to several foods;Betta;J Food Eng,2009

3. Determination of thermal diffusivity of mortadella using actual cooking process data;Carciofi;J Food Eng,2002

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