Sensitivity Analysis for Hygrostress Crack Formation in Cylindrical Food During Drying
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb04403.x/fullpdf
Reference18 articles.
1. Tensile Fracture Stress of a Pasta Product at Temperatures from 293 to 343 K
2. Hygrostress-multicrack formation and propagation in cylindrical viscoelastic food undergoing heat and moisture transfer processes
3. Heat and Moisture with Thermodynamically Interactive Fluxes and Volumetric Changes. III. Computer Simulation
4. Failure of Biomaterials Subjected to Temperature and Moisture Gradients Using the Finite Element Method: I - Thermo-Hydro Viscoelasticity
5. Failure of Biomaterials Subjected to Temperature and Moisture Gradients Using the Finite Element Method: II - Stress Analysis of an Isotropic Sphere during Drying
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