| 131 - 146 |
APPLICATION OF SEPARATION THEORY TO HYDROCYCLONE DESIGN
ROVINSKY LA |
| 147 - 160 |
HEAT AND MASS-TRANSFER COEFFICIENTS DURING THE REFRIGERATION, FREEZING AND STORAGE OF MEATS, MEAT-PRODUCTS AND ANALOGS
TOCCI AM, MASCHERONI RH |
| 161 - 175 |
METASTABLE STATES IN A FOOD EXTRUSION COOKER .2. THE EFFECTS OF DIE RESISTANCE AND MINOR INGREDIENTS WITH RICE FLOUR
JANES DA, GUY RCE |
| 177 - 191 |
AROMA COMPOUND RECOVERY WITH PERVAPORATION - TEMPERATURE EFFECTS DURING PERVAPORATION OF A MUSCAT WINE
KARLSSON HOE, LOUREIRO S, TRAGARDH G |
| 193 - 208 |
A MODEL FOR CONDUCTION HEAT-TRANSFER TO PARTICLES IN A HOLD TUBE USING A MOVING MESH FINITE-ELEMENT METHOD
ZHANG L, FRYER PJ |
| 209 - 217 |
ANALYSIS OF MODES OF HEAT-TRANSFER IN TANDOOR OVEN
SAXENA DC, RAO PH, RAO KSMSR |
| 219 - 230 |
USE OF LIQUID-CRYSTALS AS TEMPERATURE SENSORS IN FOOD-PROCESSING RESEARCH
BALASUBRAMANIAM VM, SASTRY SK |
| 231 - 241 |
STUDY OF THE RHEOLOGICAL PROPERTIES OF THE PASTE DURING THE PHASE INVERSION IN THE MANUFACTURING PROCESS OF XIXONA TURRON
MARCILLA A, CABALLERO JA, CONESA JA, MARTINEZ E |
| 243 - 249 |
AIR-FLOW PRECOOLING OF INDIVIDUAL GRAPES
DINCER I |
| 251 - 257 |
VISUALIZATION OF THE HYDRATION OF FOOD BY NUCLEAR-MAGNETIC-RESONANCE IMAGING
DUCE SL, HALL LD |
