Transport Phenomena in Food Processing Food Preservation Technology Series
Coordonnateurs : Welti-Chanes Jorge, Velez-Ruiz Jorge F.
Date de parution : 12-2002
Ouvrage de 546 p.
15.6x23.4 cm
Thèmes de Transport Phenomena in Food Processing :
Mots-clés :
CRC Press LLC; mass; Moisture Content; transfer; Heat Transfer Coefficient; heat; Convective Surface Heat Transfer Coefficient; coefficient; Deep Fat Frying; osmotic; Osmotic Solution; dehydration; Effective Diffusion Coefficient; moisture; Chicken Fillets; content; Convection Heat Transfer Coefficient; biot; Drying Rate; number; Mass Transfer; Moisture Loss Data; WVP; SMFR; Heating Rate Index; Retort Temperature; Food Frying; Metal Transducers; Nusselt Number; Contact Heat Transfer Coefficient; Carrot Cubes; Secondary Flow; Steam Flow; Impinging Jet; RTD