Development of a non-isothermal method for determination of diffusional parameters
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb01308.x/fullpdf
Reference21 articles.
1. Statistical evaluation of Arrhenius model and its applicability in prediction of food quality losses;Cohen;Journal of Food Processing and Preservation,1985
2. Effect of freezing on diffusion of ascorbic acid during water heating of potato tissue;Garrote;Journal of Food Science,1988
3. Estimation of Arrhenius model parameters using three least square methods;Haralampu;Journal of Food Processing and Preservation,1985
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