| 111 - 124 |
Continuous measurement of convective heat flux during deep-frying: validation and application to inverse modeling
Vitrac O, Trystram G, Raoult-Wack AL |
| 125 - 130 |
The thin-layer drying characteristics of corn
Doymaz I, Pala M |
| 131 - 135 |
A method to characterise heat transfer during high-pressure processing
Carroll T, Chen P, Fletcher A |
| 137 - 145 |
An experimental investigation of laminar-turbulent transition in complex fluids
Perona P |
| 147 - 155 |
Process optimization strategies to diminish variability in the quality of discrete packaged foods during thermal processing
Baucour P, Cronin K, Stynes M |
| 157 - 165 |
Thermodynamic properties of moisture sorption of potato
McMinn WAM, Magee TRA |
| 167 - 175 |
Modeling the structural changes of tortilla chips during frying
Rajkumar V, Moreira R, Barrufet M |
| 177 - 184 |
Influence of corn drying on its quality for the wet-milling process
Haros M, Tolaba MP, Suarez C |
| 185 - 192 |
Melt growth and shrinkage at the exit of the die in the extrusion-cooking process
Arhaliass A, Bouvier JM, Legrand J |
| 193 - 202 |
Finite element analysis of microwave heating of potato-transient temperature profiles
Pandit RB, Prasad S |
| 203 - 210 |
A business-to-business fleet management service provider for central food market enterprises
Prindezis N, Kiranoudis CT, Marinos-Kouris D |
| 211 - 217 |
Two-dimensional CFD modelling and simulation of an industrial continuous bread baking oven
Therdthai N, Zhou WB, Adamczak T |
