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There are 30521 results for: content related to: Determination of expressions for the thermal diffusivity of canned foodstuffs by the inverse method and numerical simulations of heat penetration

  1. Original article: Apparent thermal diffusivity estimation for the heat transfer modelling of pork loin under air/steam cooking treatments

    International Journal of Food Science & Technology

    Volume 45, Issue 9, September 2010, Pages: 1909–1917, Massimiliano Rinaldi, Emma Chiavaro and Roberto Massini

    Version of Record online : 16 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02360.x

  2. Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI

    International Journal of Food Science & Technology

    Volume 46, Issue 3, March 2011, Pages: 586–593, Massimiliano Rinaldi, Emma Chiavaro, Elisa Gozzi and Roberto Massini

    Version of Record online : 24 FEB 2011, DOI: 10.1111/j.1365-2621.2010.02521.x

  3. Power and temperature distribution during microwave thawing, simulated by using Maxwell's equations and Lambert's law

    International Journal of Food Science & Technology

    Volume 40, Issue 1, January 2005, Pages: 9–21, Chang Min Liu, Qi Zhi Wang and Noboru Sakai

    Version of Record online : 7 JAN 2005, DOI: 10.1111/j.1365-2621.2004.00904.x

  4. The occurrence of mass transport processes during the leaching of amygdalin from bitter apricot kernels: detoxification and flavour improvement

    International Journal of Food Science & Technology

    Volume 41, Issue 2, February 2006, Pages: 201–213, Abdelmadjid Silem, Hans-Otto Günter, Jörn Einfeldt and Abdelkader Boualia

    Version of Record online : 19 OCT 2005, DOI: 10.1111/j.1365-2621.2005.01049.x

  5. Mathematical modelling of mass transfer in the concentration polarisation layer of flat-sheet membranes during clarification of pomegranate juice

    International Journal of Food Science & Technology

    Volume 45, Issue 10, October 2010, Pages: 2096–2100, Hossein Mirsaeedghazi, Zahra Emam-Djomeh, Sayed M. Mousavi, Vali Enjileha, Mahdi Navidbakhsh and Seyyedeh M. Mirhashemi

    Version of Record online : 16 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02377.x

  6. An apparatus for on-line measuring electric field intensity during microwave heating: a theoretical consideration

    International Journal of Food Science & Technology

    Volume 40, Issue 7, August 2005, Pages: 743–757, Yi-Chung Fu, Binghuei B. Yang, Chung-Jen Chen and Shiow-Shuh Sheen

    Version of Record online : 20 JUL 2005, DOI: 10.1111/j.1365-2621.2005.00994.x

  7. Temperature distribution analysis of a water cascading retort in rotary and static modes

    International Journal of Food Science & Technology

    Volume 36, Issue 5, June 2001, Pages: 551–562, Szabolcs Varga, Jorge C. Oliveira, Chantal Smout and Mark E. Hendrickx

    Version of Record online : 20 DEC 2001, DOI: 10.1046/j.1365-2621.2001.00485.x

  8. Evaluation of thermodynamic properties using GAB model to describe the desorption process of cocoa beans

    International Journal of Food Science & Technology

    Volume 46, Issue 10, October 2011, Pages: 2077–2084, Gabriel Henrique Horta de Oliveira, Paulo Cesar Corrêa, Emílio de Souza Santos, Pedro Casanova Treto and Mayra Darliane Martins Silva Diniz

    Version of Record online : 26 JUL 2011, DOI: 10.1111/j.1365-2621.2011.02719.x

  9. Kinetic parameters for thermal inactivation of cut green beans lipoxygenase calculated using unsteady-state methods

    International Journal of Food Science & Technology

    Volume 36, Issue 4, April 2001, Pages: 377–385, Raúl L. Garrote, Enrique R. Silva and Ricardo A. Bertone

    Version of Record online : 20 DEC 2001, DOI: 10.1046/j.1365-2621.2001.00472.x

  10. Heat transfer coefficients to canned green peas during end-over-end sterilisation

    International Journal of Food Science & Technology

    Volume 41, Issue 9, November 2006, Pages: 1016–1022, Raúl L. Garrote, Enrique R. Silva, Rubén D. Roa and Ricardo A. Bertone

    Version of Record online : 23 AUG 2006, DOI: 10.1111/j.1365-2621.2006.01158.x

  11. Modelling of heat and moisture transport during drying black grapes

    International Journal of Food Science & Technology

    Volume 45, Issue 6, June 2010, Pages: 1146–1152, İnci Türk Toğrul

    Version of Record online : 26 MAY 2010, DOI: 10.1111/j.1365-2621.2010.02246.x

  12. Moisture diffusivity and water activity of part-baked bread at above and sub-freezing temperatures

    International Journal of Food Science & Technology

    Volume 41, Issue 1, January 2006, Pages: 33–44, Nasser Hamdami, Jean-Yves Monteau and Alain Le Bail

    Version of Record online : 19 OCT 2005, DOI: 10.1111/j.1365-2621.2005.00984.x

  13. Osmotic dehydration kinetics of carrot cubes in sodium chloride solution

    International Journal of Food Science & Technology

    Volume 43, Issue 8, August 2008, Pages: 1361–1370, Bahadur Singh, Parmjit S. Panesar and Vikas Nanda

    Version of Record online : 15 FEB 2008, DOI: 10.1111/j.1365-2621.2007.01623.x

  14. Artificial neural network for the prediction of temperature, moisture and fat contents in meatballs during deep-fat frying

    International Journal of Food Science & Technology

    Volume 36, Issue 5, June 2001, Pages: 489–497, G. S. Mittal and J. Zhang

    Version of Record online : 20 DEC 2001, DOI: 10.1046/j.1365-2621.2001.00490.x

  15. A neuro-fuzzy computational approach for multicriteria optimisation of the quality of espresso coffee by pod based on the extraction time, temperature and blend

    International Journal of Food Science & Technology

    Volume 47, Issue 4, April 2012, Pages: 837–846, Lucia Russo, Donatella Albanese, Constantinos I. Siettos, Marisa Di Matteo and Silvestro Crescitelli

    Version of Record online : 20 MAR 2012, DOI: 10.1111/j.1365-2621.2011.02916.x

  16. Effect of moisture content on glass transition and sticky point temperatures of sugarcane, palmyra-palm and date-palm jaggery granules

    International Journal of Food Science & Technology

    Volume 45, Issue 1, January 2010, Pages: 94–104, Polamarasetty V. K. Jagannadha Rao, Madhusweta Das and Susanta K. Das

    Version of Record online : 11 DEC 2009, DOI: 10.1111/j.1365-2621.2009.02108.x

  17. Convective heat transfer in herb and spices during open sundrying

    International Journal of Food Science & Technology

    Volume 44, Issue 4, April 2009, Pages: 657–665, Jaishree Akhilesh Prasad

    Version of Record online : 13 FEB 2009, DOI: 10.1111/j.1365-2621.2006.01269.x

  18. Immersion chilling and freezing of a porous medium

    International Journal of Food Science & Technology

    Volume 35, Issue 6, December 2000, Pages: 583–598, Tiphaine Lucas, Claude Favier, Jean-Marc Chourot, Jacques Guilpart, Anne-Lucie Raoult-Wack and Roger B. Aïm

    Version of Record online : 7 JUL 2008, DOI: 10.1111/j.1365-2621.2000.00417.x

  19. Viscosity of tangerine and lemon juices as a function of temperature and concentration

    International Journal of Food Science & Technology

    Volume 42, Issue 7, July 2007, Pages: 804–818, Mikail A. Magerramov, Aziz I. Abdulagatov, Ilmutdin M. Abdulagatov and Nazim D. Azizov

    Version of Record online : 18 JUN 2007, DOI: 10.1111/j.1365-2621.2007.01286.x

  20. Primary recovery of acid food colorant

    International Journal of Food Science & Technology

    Volume 42, Issue 11, November 2007, Pages: 1315–1326, Rosa Beatriz Cabrera and Hector Marcelo Fernandez-Lahore

    Version of Record online : 22 OCT 2007, DOI: 10.1111/j.1365-2621.2006.01327.x