SURFACE HEAT TRANSFER COEFFICIENTS ASSOCIATED WITH HEATING of FOOD PARTICLES IN CMC SOLUTIONS-Reference-Cited by-同舟云学术

SURFACE HEAT TRANSFER COEFFICIENTS ASSOCIATED WITH HEATING of FOOD PARTICLES IN CMC SOLUTIONS

Published:1993-02 Issue:1 Volume:16 Page:39-57
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

AWUAH G.B.,RAMASWAMY H.S.,SIMPSON B.K.

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.1993.tb00161.x/fullpdf

Reference31 articles.

1. K.A. ABDELRAHIM, H.S. RAMASWAMY, and G.B. AWUAH, 1991 . Rheological properties of carboxy-methyl-cellulose (CMC) as influenced by concentration. Paper Presented at the 34th Annual Meeting of the CISFT. Montreal. June 16-19.

2. NATURAL CONVECTION HEAT TRANSFER BETWEEN NON-NEWTONIAN FLUIDS and an IRREGULAR SHAPED PARTICLE

3. NATURAL CONVECTION HEAT TRANSFER BETWEEN WATER AND AN IRREGULAR-SHAPED PARTICLE

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