MATHEMATICAL MODELING OF HEAT AND MOISTURE TRANSFER‐RELATED PROPERTIES OF INTERMEDIATE MOISTURE APPLIES

No abstract is available for this paper.

• Publication year

  1985

• Venue

  Journal of Food Processing and Preservation

• Publication date

  1985-04-01

• Fields of study

  Agricultural and Food Sciences, Mathematics, Materials Science

• Identifiers
  DOI 10.1111/J.1745-4549.1985.TB00697.X
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Computer Simulation of Storage Stability in Intermediate Moisture Apples

  1984cited by this paper
• Temperature Dependence of Effective Diffusion Coefficient for Total Solids During Washing of Cheese Curd

  1981cited by this paper
• Effect of Cooking on the Thermal Conductivity of Whole and Ground Lean Beef

  1981cited by this paper
• KINETICS OF WATER VAPOR DESORPTION FROM APPLES

  1979cited by this paper
• THERMAL CONDUCTIVITY OF APPLES AS A FUNCTION OF MOISTURE CONTENT

  1979cited by this paper
• Water Relations in Food Constituents and Their Application to the Development of a High Protein, Intermediate Moisture, Soybean Food

  1978cited by this paper
• Equations for fitting water sorption isotherms of foods

  1978cited by this paper
• Prediction of the effect of temperature on water sorption isotherms of food material

  1976cited by this paper
• SYNERGISTIC TOXICITY OF FOOD ADDITIVES IN RATS FED A DIET LOW IN DIETARY FIBER

  1976cited by this paper
• Regular regimes in sorption processes : calculation of drying rates and determination of concentration dependent diffusion coefficients

  1976cited by this paper
• Equilibrium moisture contents of air dried beef. Dependence on drying temperature

  1976cited by this paper
• Thermal Conductivity of Rapeseed

  1976cited by this paper
• Theory, determination and control of physical properties of food materials

  1975cited by this paper
• EXPERIMENTAL VALUES OF THERMAL CONDUCTIVITY OF SELECTED FRUITS AND VEGETABLES

  1974cited by this paper
• THERMAL CONDUCTIVITY OF CHICKEN MEAT AT TEMPERATURES BETWEEN −75 AND 20°C

  1973cited by this paper
• Specific Heat and Thermal Conductivity of Sorghum

  1973cited by this paper
• Thermal Conductivity of Spring Wheat at Low Temperatures

  1971cited by this paper
• The Effect Of Temperature On Sorption Isotherms Of Biological Materials

  1971cited by this paper
• Theoretical and Experimental Studies of Diffusion in Spherical Bodies with a Variable Diffusion Coefficient

  1969cited by this paper
• Numerical Solution of Diffusion Equations

  1968cited by this paper
• Effect of the Drying Method on the Water Sorption of Dehydrated Apple and Potato

  1967cited by this paper
• Adsorption and Desorption of Water Vapor by Cereal Grains and Their Products Part II: Development of the General Isotherm Equation

  1967cited by this paper
• Desorption Isotherms for Wheat

  1965cited by this paper
• The Sorption of Water Vapor by High Polymers

  1947cited by this paper
• ADSORPTION OF GASES IN MULTIMOLECULAR LAYERS

  1938cited by this paper
• THE ADSORPTION OF GASES ON PLANE SURFACES OF GLASS, MICA AND PLATINUM.

  1918cited by this paper

• Application of seed equilibrium moisture curves in agro physics

  2013cites this paper
• Specific heat of apple at different moisture contents and temperatures

  2013cites this paper
• Thermal conductivity prediction of foods by Neural Network and Fuzzy (ANFIS) modeling techniques

  2012cites this paper
• Mass Transfer Basics

  2010cites this paper
• Modelling of the total water desorption rate from packaged moist food

  2007cites this paper
• Moisture sorption isotherms and thermodynamic properties of walnut kernels

  2007cites this paper
• Thermophysical Properties of Stone Fruit

  2006cites this paper
• Mass-Volume-Area-Related Properties of Foods

  2005cites this paper
• Moisture sorption equilibrium and thermodynamic properties of palm kernel

  2005cites this paper
• Sorption equilibrium and thermodynamic properties of cowpea (Vigna unguiculata)

  2003cites this paper
• Using neural networks to predict thermal conductivity of food as a function of moisture content, temperature and apparent porosity

  2003cites this paper
• Drying at Sub-zero Temperatures: Case Study on In-store Drying of Grains

  2003cites this paper
• Mass diffusivity of food products

  1999cites this paper
• Heat transfer properties of chicken-drum muscle

  1998cites this paper
• Thermophysical properties of plain yogurt as functions of moisture content

  1997cites this paper
• An improved thermal conductivity prediction model for fruits and vegetables as a function of temperature, water content and porosity

  1997cites this paper
• Edible Coating Effects on Postharvest Quality of Green Bell Peppers

  1996cites this paper
• Model System for Aseptic Processing of Paniculate Foods using Peroxidase

  1996cites this paper
• A General Form of Thermal Conductivity Equation for an Apple Sample During Drying: Variation with Moisture Content and Temperature

  1995cites this paper
• Effective moisture diffusivity of plain yogurt undergoing microwave vacuum drying

  1995cites this paper
• DENSITIES, SHRINKAGE AND POROSITY OF SOME VEGETABLES DURING AIR DRYING

  1994cites this paper
• Thermodynamically Interactive Heat and Mass Transfer Coupled With Shrinkage and Chemical Reactions

  1989cites this paper