| 227 - 237 |
Analysis of heterogeneous cooling of agricultural products inside bins Part I: Aerodynamic study
Alvarez G, Flick D |
| 239 - 245 |
Analysis of heterogeneous cooling of agricultural products inside bins Part II: Thermal study
Alvarez G, Flick D |
| 247 - 253 |
Effect of ultra-high hydrostatic pressure on hydrosoluble vitamins
Sancho F, Lambert Y, Demazeau G, Largeteau A, Bouvier JM, Narbonne JF |
| 255 - 260 |
Determination of specific heat and thermal conductivity of mushrooms (Pleurotus florida)
Shrivastava M, Datta AK |
| 261 - 267 |
Data reconciliation of an agitated thin film evaporator using Aspenplus
Chuaprasert S, Douglas P, Nguyen M |
| 269 - 276 |
Effect of ageing and composition on the ignition tendency of dairy powders
Chong LV, Chen XD, Mackereth AR |
| 277 - 284 |
A study of the cohesion of dairy powders
Rennie PR, Chen XD, Hargreaves C, Mackereth AR |
| 285 - 287 |
Heat transfer coefficient in laminar flow of non-Newtonian fluid in tubes
Datta AK |
| 289 - 291 |
Influence of storage conditions on frozen French bread dough
Le Bail A, Grinand C, Le Cleach S, Martinez S, Quilin E |
| 293 - 299 |
Analysis of the heat transfer coefficient during potato frying
Costa RM, Oliveira FAR, Delaney O, Gekas V |
| 301 - 306 |
Water sorption isotherms of date pastes as influenced by date cultivar and storage temperature
Alhamdan AM, Hassan BH |
| 307 - 311 |
The determination of convective heat transfer coefficient during frying
Sahin S, Sastry SK, Bayindirli L |
| 313 - 321 |
A new method for the measurement of added glaze on frozen foods
Kent M, Stroud G |
| 323 - 328 |
Effective thermal diffusivity of food gels impregnated with air bubbles
Sakiyama T, Akutsu M, Miyawaki O, Yano T |
| 329 - 335 |
Experimental characterization of the ambience in a food-processing clean room
Havet M, Hennequin F |
