Journal of Food Engineering
Journal of Food Engineering, Vol.27, No.2 Entire volume, number list
ISSN: 0260-8774 (Print)
In this Issue (8 articles)
| 109 - 123 |
Recommended design parameters for thermal conductivity probes for nonfrozen food materials Murakami EG, Sweat VE, Sastry SK, Kolbe E, Hayakawa K, Datta A |
| 125 - 143 |
Modified Duhamel's theorem for variable coefficient of convective surface heat transfer Hayakawa K, GiannoniSuccar EB |
| 145 - 158 |
Effect of fluid viscosity on the ohmic heating rate of solid-liquid mixtures Khalaf WG, Sastry SK |
| 159 - 176 |
Residence time distribution of cylindrical particles in a curved section of a holding tube: The effect of particle concentration and bend radius of curvature Salengke S, Sastry SK |
| 177 - 190 |
Using equivalent volumetric enthalpy variation to determine the freezing time in foods Sanz PD, Ramos M, Mascheroni RH |
| 191 - 201 |
Filtration of pectin extract from grapefruit peel and viscosity of pectin solutions Arslan N, Togrul H |
| 203 - 209 |
Rheological models for xanthan gum Zhang XW, Liu X, Gu DX, Zhou W, Xie T, Mo YH |
| 211 - 228 |
Sorption isotherms for macaroni Dincer TD, Esin A |