Relative Water Content Model that Describes Non-Fickian Diffusion in Multiphase Inhomogeneous Systems
Author:
Affiliation:
1. Affiliation Department of Food Science and Technology, Tokyo University of Marine Science and Technolgoy Konan 4-chome
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe2000/7/2/7_2_129/_pdf
Reference18 articles.
1. [1] K. Suzuki, M. Aki, K. Kubota, H. Hosaka; Studies on the cooking rate equations of rice. Journal of Food Science, 42, 1545-1548 (1977) .
2. [2] A. S. Bakshi, R. P. Singh; Kinetics of water diffusion and starch gelatinization during rice parboiling. Journal of Food Science, 45, 1387-1392 (1980) .
3. [3] H. Watanabe, M. Fukuoka, T. Watanabe; Recent advances in characterization of foods using NMR, In “Characterization of Food : Emerging methods” (A. G. Gaokared.) , Elsevier Science, Amsterdam, 1995, pp.117-149.
4. [6] N. L. Thomas; A theory of case II diffusion, Polymer, 23, 529-342 (1982) .
5. [7] A. G. F Stapley, T M. Hyde, L. F Gladden, P. J. Fryer; NMR imaging of the wheat grain cooking process. International Journal of Food Science and Technology, 32, 355-375 (1997) .
Cited by 2 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. Study of Moisture Transfer and Reaction Kinetics in Food Processing;Japan Journal of Food Engineering;2019-06-15
2. Predicting Water Migration in Starchy Food During Cooking;Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10;2010-05-14
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3