Analytical Solutions for Estimating Transient State Hygrostress Formation in Elastic Foods of Simple Shapes-Reference-Cited by-同舟云学术

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Analytical Solutions for Estimating Transient State Hygrostress Formation in Elastic Foods of Simple Shapes

Published:1994-06 Issue:3 Volume:27 Page:232-236
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Hayakawa Kan-ichi

Publisher

Elsevier BV

Subject

Food Science

Cited by 5 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. Heat and Moisture Transfer and Hygrophysical Changes in Elastoplastic Hollow Cylinder-food During Drying;Journal of Food Science;2000-03

2. Maximum Hygrostress Response Charts for Drying or Hydrating Elastic, Cylindrical Food with Infinite Biot Number.;Food Science and Technology International, Tokyo;1998

3. Maximum Hygrostress Response Charts for Drying or Hydrating Elastic Food with Infinite Biot Number: Spherical or Plate Food;LWT - Food Science and Technology;1997-12

4. New Analytical Solutions for Transient State Hygrostress Formation in Elastic Food with a Finite Mass Transfer Biot Number;LWT - Food Science and Technology;1997-09

5. Sensitivity Analysis for Hygrostress Crack Formation in Cylindrical Food During Drying;Journal of Food Science;1997-05

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