Determination of the uncertainty for the thermal conductivity obtained as a function of the moisture content for several foodstuffs-Reference-Cited by-同舟云学术

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Determination of the uncertainty for the thermal conductivity obtained as a function of the moisture content for several foodstuffs

Published:2012-08-13 Issue:11 Volume:47 Page:2452-2459
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

da Silva Wilton Pereira¹,e Silva Cleide M. D. P. S.¹,Precker Jürgen Wolfgang¹,Duarte Maria Elita Martins²

Affiliation:

1. Department of Physics; Federal University of Campina Grande; Rua Aprígio Veloso, 882, Campina Grande, PB, CEP 58429-000; Brazil

2. Department of Agricultural Engineering; Federal University of Campina Grande; Rua Aprígio Veloso, 882, Campina Grande, PB, CEP 58429-000; Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03121.x/fullpdf

Reference36 articles.

1. Physical properties of three onion varieties as affected by the moisture content;Abhayawick;Journal of Food Engineering,2002

2. Moisture dependence of thermal properties of sheanut kernel;Aviara;Journal of Food Engineering,2001

3. Determination of thermal diffusivity of foods using 1D Fourier cylindrical solution;Bairi;Journal of Food Engineering,2007

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensitivity analysis of parameters affecting the drying behaviour of durum wheat pasta;Journal of Food Engineering;2013-09

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