Journal of Food Engineering

Journal of Food Engineering, Vol.30, No.3 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (17 articles)

255 - 262	Laminar flow of power law fluid foods in concentric annuli Ilicali C, Engez ST
263 - 268	Experimental determination of thermal conductivity of apple and potato at different moisture contents Donsi G, Ferrari G, Nigro R
269 - 282	Glassy state in relation to the thermal inactivation of the enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP Schebor C, Buera MD, Chirife J
283 - 297	Simultaneous optimisation of surface quality during the sterilisation of packed foods using constant and variable retort temperature profiles Noronha J, VanLoey A, Hendrickx M, Tobback P
299 - 311	Average and center temperature vs time evaluation for freezing and thawing rectangular foods deReinick ACR
313 - 325	Boiling on the surface of a rotating disc Yanniotis S, Kolokotsa D
327 - 338	Evaluation of process deviations, consisting of drops in rotational speed, during thermal processing of foods in rotary water cascading retorts Denys S, Noronha J, Stoforos NG, Hendrickx M, Tobback P
339 - 350	Effects of velocity and temperature of air on the drying rate constants of apple cubes Uretir G, Ozilgen M, Katnas S
351 - 362	Dielectric spectroscopy by inverse modelling of time domain reflectometry wave forms deWinter EJG, vanLoon WKP, Esveld E, Heimovaara TJ
363 - 376	Characterization of Requeijao and technological optimization of its manufacturing process Pintado ME, daSilva JAL, Malcata FX
377 - 388	Apparent diffusion coefficient determination of sodium hydroxide through potato skin and flesh under different temperatures and concentration conditions Chavez MS, Luna JA, Garrote RL
389 - 403	Dynamics of fat/oil degradation during frying based on optical properties Paul S, Mittal GS
405 - 415	Enthalpy-entropy compensation in food vapor adsorption Beristain CI, Garcia HS, Azuara E
417 - 423	An exact solution on the estimation of heat-transfer rates during deep-freezing of slab products Dincer I
425 - 432	Latent heat of Korean Ginseng Cho YJ, Park SJ, Lee CH
433 - 447	Effect of geometry on the effective moisture transfer diffusion coefficient Tutuncu MA, Labuza TP
449 - 467	Numerical simulation of the extrusion process for food materials in a single-screw extruder Chiruvella RV, Jaluria Y, Karwe MV