A NUMERICAL METHOD OF SIMULATING THE AXISYMMETRICAL FREEZING OF FOOD SYSTEMS-Reference-Cited by-同舟云学术

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A NUMERICAL METHOD OF SIMULATING THE AXISYMMETRICAL FREEZING OF FOOD SYSTEMS

Published:1974-05 Issue:3 Volume:39 Page:623-626
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

JOSHI CHARUDATT,TAO LUH C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb02964.x/fullpdf

Reference12 articles.

1. The Fusion Times of Slabs and Cylinders

2. S.C. Holdsworth, 1970 . Heat transfer in the freezing of fruits and vegetables. Chem. Engr. May: 127 (London. England).

3. C. Joshi, 1972 . Mathematical modeling of heat transfer in freezing foods . M.S. thesis , University of Nebraska, Lincoln, Nebr.

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1. Food Freezing;Introduction to Food Engineering;2025

2. Food Freezing;Introduction to Food Engineering;2014

3. Effect of heat transfer direction on the numerical prediction of beef freezing processes;Journal of Food Engineering;1999-10

4. Monitoring the Formation of Ice During Food Freezing by Magnetic Resonance Imaging;LWT - Food Science and Technology;1998-04

5. Enthalpy of Frozen Foods Determined by Differential Compensated Calorimetry;Journal of Food Science;1993-05

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