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Numerical modelling of the food freezing process in a quasi-hydrofluidisation system
(Elsevier, 2021-12)
The paper presents a study of food freezing using hydrofluidisation method, characterised by very high heat transfer coefficients exceeding 2500 W · m−2 K−1, which constitutes a novel and promising technology. A numerical ...
Non-uniform Heat Transfer During Air-Blast Freezing of a Fruit Pulp Model in Multilayer Boxes
(SpringerNew YorkEUA, 2013)
Decoupled evolution of foliar freezing resistance, temperature niche and morphological leaf traits in chilean myrceugenia
(BLACKWELL SCIENTIFIC PUBLICATIONS, 2014)
Heat Balance in Freezing and Thawing Food
(Wolfram Demonstration Project, 2016)
Heat Balance in Freezing and Thawing Food
(Wolfram Demonstration Project, 2013)
An analytical solution for the coupled heat and mass transfer during the freezing of high-water content materials
(Elsevier Academic Press Inc., 2008-12)
The coupled problem of heat and mass transfer during the solidification of high-water content materials like soils, foods, tissues and phase-change materials is developed. Assuming quasi-steady heat conduction in the frozen ...
Effect of maltodextrin on the freezing point and thermal conductivity of uvaia pulp (Eugenia piriformis Cambess)
(Editora da Universidade Federal de Lavras (UFLA), 2012-02-01)
O ponto de início de congelamento (FPD) da polpa de uvaia com e sem aditivos - 10, 16, 22 e 28% de maltodextrina (MD), foi medido por um aparelho simples, que consiste de duas seções principais: um vaso de congelamento e ...
Effect of maltodextrin on the freezing point and thermal conductivity of uvaia pulp (Eugenia piriformis Cambess)
(Editora da Universidade Federal de Lavras (UFLA), 2012-02-01)
O ponto de início de congelamento (FPD) da polpa de uvaia com e sem aditivos - 10, 16, 22 e 28% de maltodextrina (MD), foi medido por um aparelho simples, que consiste de duas seções principais: um vaso de congelamento e ...