EFFECT of VOLUME CHANGE IN FOODS ON the TEMPERATURE and MOISTURE CONTENT PREDICTIONS of SIMULTANEOUS HEAT and MOISTURE TRANSFER MODELS-Reference-Cited by-同舟云学术

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EFFECT of VOLUME CHANGE IN FOODS ON the TEMPERATURE and MOISTURE CONTENT PREDICTIONS of SIMULTANEOUS HEAT and MOISTURE TRANSFER MODELS

Published:1990-01 Issue:1 Volume:12 Page:67-88
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

BALABAN M.

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.1990.tb00041.x/fullpdf

Reference19 articles.

1. M. BALABAN, 1984 . Mathematical model of air drying applied to fish. Ph.D. Dissertation. University of Washington, Seattle, WA.

2. Shrinkage in Fish Muscle During Drying

3. C.O. BENNETT, and J.E. MYERS, 1962 . Momentun, Heat and Mass Transfer , p.483 , McGraw-Hill, New York.

4. Mathematical Model of the Psychrometric Chart

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