| 231 - 232 |
Special section on finite element modelling of foods - Foreword
Romano VR |
| 233 - 241 |
Modelling of microwave heating of foodstuff: study on the influence of sample dimensions with a FEM approach
Romano VR, Marra F, Tammaro U |
| 242 - 251 |
Modelling of high quality pasta drying: quality indices and industrial application
Migliori M, Gabriele D, de Cindio B, Pollini CM |
| 252 - 264 |
A theoretical analysis of transport phenomena in membrane concentration of liquorice solutions: a FEM approach
Curcio S, Calabro V, Iorio G |
| 265 - 272 |
Modelling the build-up of a thixotropic fluid under viscosimetric and mixing conditions
Maingonnat JF, Muller L, Leuliet JC |
| 273 - 281 |
Modeling the performance of batch ultrafiltration of synthetic fruit juice and mosambi juice using artificial neural network
Rai P, Majumdar GC, DasGupta S, De S |
| 282 - 286 |
Mathematical modeling of infrared radiation thin layer drying of onion slices
Sharma GP, Verma RC, Pathare P |
| 287 - 294 |
Mathematical modeling of air-impingement cooling of finite slab shaped objects and effect of spatial variation of heat transfer coefficient
Erdogdu F, Sarkar A, Singh RP |
| 295 - 303 |
Performance evaluation of different model mixers by numerical simulation
Yu CX, Gunasekaran S |
| 304 - 310 |
Mathematical simulation of roasting of grain
Jha SN |
| 311 - 323 |
Simple modeling of infrared drying of fresh apple slices
Togrul H |
| 324 - 329 |
Development of mathematical model for cooling the fish with ice
Jain D, Ilyas SM, Pathare P, Prasad S, Singh H |
