Journal of Food Engineering
Journal of Food Engineering, Vol.37, No.4 Entire volume, number list
ISSN: 0260-8774 (Print)
In this Issue (8 articles)
| 353 - 365 |
Diffusion in potato during far infrared radiation drying Afzal TM, Abe T |
| 367 - 388 |
Flow properties of stirred yogurt: Calculation of the pressure drop for a thixotropic fluid Schmitt L, Ghnassia G, Bimbenet JJ, Cuvelier G |
| 389 - 410 |
Dielectric properties of cottage cheese and surface treatment using microwaves Herve AG, Tang J, Luedecke L, Feng H |
| 411 - 421 |
Water relations in freeze-dried powdered shortenings from babassu fat Gioielli LA, Pitombo RNM, Pinheiro AM, Balbo AMTM |
| 423 - 435 |
Drying of shrinking cylinder-shaped bodies Simal S, Rossello C, Berna A, Mulet A |
| 437 - 449 |
Sorption isotherms and drying characteristics of Mulberry (Morus alba) Maskan M, Gogus F |
| 451 - 469 |
Soaking process in ternary liquids: Experimental study of mass transport under natural and forced convection Bohuon P, Collignan A, Rios GM, Raoult-Wack AL |
| 471 - 479 |
Moisture sorption isotherms and chemical composition of Omani dates Myhara RM, Taylor MS, Slominski BA, Al-Bulushi I |