| 249 - 256 |
Thermal properties of ground and hydrated cowpea
Taiwo KA, Akanbi CT, Ajibola OO |
| 257 - 268 |
Characterising the detachment of thermal and geometric centres in a parallelepipedic frozen food subjected to a fluctuation in storage temperature
deElvira C, Sanz PD, Carrasco JA |
| 269 - 287 |
Mathematical models of non-steady states in a continuous culture system
Rovinsky LA |
| 289 - 300 |
Sun/solar drying of differently treated grapes and storage stability of dried grapes
Mahmutoglu T, Emir F, Saygi YB |
| 301 - 315 |
Sensor fusion for real time quality evaluation of biscuit during baking. Comparison between Bayesian and fuzzy approaches
Perrot N, Trystram G, LeGuennec D, Guely F |
| 317 - 327 |
Fracture stress of fish meat and the glass transition
Watanabe H, Tang CQ, Suzuki T, Mihori T |
| 329 - 338 |
Studying and controlling thermal sterilization of convection-heated canned foods using functions of sensitivity
Akterian SG |
| 339 - 348 |
Mathematical model of the vacuum cooling of liquids
Houska M, Podloucky S, Zitny R, Gree R, Sestak J, Dostal M, Burfoot D |
| 349 - 360 |
Mathematical modelling and simulation of mass transfer in osmotic dehydration processes .1. Conceptual and mathematical models
Yao ZM, LeMaguer M |
| 361 - 373 |
The effect of mixing particles with different characteristics on the residence time distribution of particles in two-phase flow in a tubular system
Baptista PN, Oliveira FAR, Sannervik J, Oliveira JC |
| 375 - 386 |
A model for the dehydration rate of onions
Elustondo MP, Pelegrina AH, Urbicain MJ |
| 387 - 397 |
Kinetic compensation relations: Tools for design in desperation
Ozilgen S, Ozilgen M |
| 399 - 414 |
Analysis of heat, mass and pressure transfer in starch based food systems
Wu Y, Irudayaraj J |
