Journal of Food Engineering

Journal of Food Engineering, Vol.61, No.3 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (25 articles)

287 - 290	Control of citrus surface drying by image analysis of infrared thermography Fito PJ, Ortola MD, De los Reyes R, Fito P, De los Reyes E
291 - 295	Mass transfer kinetics of osmotic dehydration of cherry tomato Azoubel PM, Murr FEX
297 - 307	Water sorption isotherms of starch powders - Part 1: mathematical description of experimental data Al-Muhtaseb AH, McMinn WAM, Magee TRA
309 - 319	A mathematical model of direct sun and solar drying of some fermented dairy products (Kishk) Bahnasawy AH, Shenana ME
321 - 330	Drying constant: literature data compilation for foodstuffs Krokida MK, Foundoukidis E, Maroulis Z
331 - 339	Influence of soaking on the dimensions and colour of soybean for bulgur production Bayram M, Oner MD, Kaya A
341 - 346	Drying kinetics of white mulberry Doymaz I
347 - 352	Effect of solids concentration on the rheology of labneh (concentrated yogurt) produced from sheep milk Mohameed HA, Abu-Jdayil B, Al-Shawabkeh A
353 - 357	Cod desalting process as affected by water management Barat JM, Rodriguez-Barona S, Castello M, Andres A, Fito P
359 - 364	Convective air drying characteristics of thin layer carrots Doymaz I
365 - 371	Grain sorption equilibria of quinoa grains Tolaba MP, Peltzer M, Enriquez N, Pollio ML
373 - 386	Modelling shrinkage during convective drying of food materials: a review Mayor L, Sereno AM
387 - 392	Modelling fat microstructure using finite element analysis Janssen PWM
393 - 397	Effects of freezing conditions on quality of areca fruits Zhang M, Duan ZH, Zhang JF, Peng J
399 - 405	Flow property measurement of food powders and sensitivity of Jenike's hopper design methodology to the measured values Fitzpatrick JJ, Barringer SA, Iqbal T
407 - 412	Optimization of xylitol recovery by crystallization from synthetic solutions using response surface methodology De Faveri D, Torre P, Perego P, Converti A
413 - 420	Use of circuit analysis simulations in pulsed electric fields food processing Gongora-Nieto MM, Pedrow PD, Swanson BG, Barbosa-Canovas GV
421 - 429	Local surface heat transfer coefficients on a model lamb carcass Harris MB, Carson JK, Willix J, Lovatt SJ
431 - 437	The effect of different animal types on the prediction (calibration) equations used for pig carcass classification Zelenak L, Kormendy L, Vada-Kovacs M
439 - 448	Gelatinisation of starch in mixtures of sugars. I. Dynamic rheological properties and behaviours of starch-honey systems Sopade PA, Halley PJ, Junming LL
449 - 458	Solubility and absorption rate of carbon dioxide into non-respiring foods - Part 1: Development and validation of experimental apparatus using a manometric method Sivertsvik M, Jeksrud WK, Vagane A, Rosnes JT
459 - 466	Water vapor permeability, tensile properties and solubility of methylcellulose-based edible films Turhan KN, Sahbaz F
467 - 470	Application of the Guggenheim, Anderson and De Boer model to correlate water activity and moisture content during osmotic dehydration of apples Prothon F, Ahrne LM
471 - 475	Determination of acceptable firmness and colour values of tomatoes Batu A
477 - 482	Microfiltration and reverse osmosis for clarification and concentration of acerola juice Matta VM, Moretti RH, Cabral LMC