Influence of film coefficient during multicomponent diffusion – KCl/NaCl in biosolid for static and agitated system using 3D computational simulation
Author:
Affiliation:
1. Universidade Estadual de Londrina, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39s1/0101-2061-cta-fst40917.pdf
Reference18 articles.
1. Multicomponent diffusion during osmotic dehydration process in melon pieces: influence of film coefficient;Angilelli K. G.;Journal of Food Processing and Preservation,2015
2. Simulation of NaCl and KCl mass transfer during salting of prato cheese in brine with agitation: a numerical solution;Bona E.;Brazillian Chemical Engineering Journal,2007
3. Mathematical modeling of multicomponent NaCl and KCl diffusion process during the salting of pre-cooked champignon mushrooms;Bordin M. S. P.;Food Chemistry,2018
4. Saline distribution during multicomponent salting in pre-cooked quail eggs;Borsato D.;Food Science and Technology (Campinas),2012
5. Chemical engineering;Coulson J. M.,1965
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