| 205 - 209 |
Photoacoustic measurements of thermal diffusivity of amylose, amylopectin and starch
Rodriguez P, de la Cruz GG |
| 211 - 214 |
A computer based iterative solution for accurate estimation of heat transfer coefficients in a helical tube heat exchanger
Sahoo PK, Ansari MIA, Datta AK |
| 215 - 225 |
Mathematical model of heat transfer and enzyme inactivation in an integrated blancher cooler
Arroqui C, Lopez A, Esnoz A, Virseda P |
| 227 - 238 |
Effect of high pressure homogenisation on methylcellulose as food emulsifier
Floury J, Desrumaux A, Axelos MAV, Legrand J |
| 239 - 246 |
The dynamics of moisture migration in packaged multi-component food systems I: shelf life predictions for a cereal-raisin system
Risbo J |
| 247 - 252 |
The dynamics of moisture migration in packaged multi-component food systems II: analytical solutions and comparison to experimental moisture transfer rate results
Risbo J |
| 253 - 257 |
Ultrasonic determination of the composition of a meat-based product
Simal S, Benedito J, Clemente G, Femenia A, Rossello C |
| 259 - 265 |
Development of taro (Colocasia esculenta (L.) Schott) flour as an ingredient for food processing: effect of gelatinisation and drying temperature on the dehydration kinetics and colour of flour
Njintang YN, Mbofung CMF |
| 267 - 275 |
The original Plank equation and its use in the development of food freezing rate predictions
Lopez-Leiva M, Hallstrom B |
| 277 - 283 |
Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying
Senadeera W, Bhandari BR, Young G, Wijesinghe B |
| 285 - 294 |
Determination of the diffusion coefficient of tissue, cuticle, cutin and wax of apple
Veraverbeke EA, Verboven P, Scheerlinck N, Hoang ML, Nicolai BM |
| 295 - 297 |
Prediction of lean to fat tissue ratio of pork belly by specific gravity
Yi YH, Chen TC |
