Experimental and numerical study of heat and mass transfer during contact heating of sliced potatoes

Studies concerning the contact heating of food products remain relatively rare in the literature despite the importance of this mode of heat transfer in many operations (grilling, pan-frying).

Gespeichert in:

Autor*in:	Viné, T. [verfasserIn] Flick, D. [verfasserIn] Bernuau, E. [verfasserIn] Broyart, B. [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	Contact heating Heat and mass transfer Modelling

Übergeordnetes Werk:	Enthalten in: Journal of food engineering - Amsterdam [u.a.] : Elsevier Science, 1982, 275
Übergeordnetes Werk:	volume:275

DOI / URN:	10.1016/j.jfoodeng.2019.109868

Katalog-ID:	ELV003681815

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spellingShingle	Viné, T. ddc 630 bkl 58.34 misc Contact heating misc Heat and mass transfer misc Modelling Experimental and numerical study of heat and mass transfer during contact heating of sliced potatoes
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topic_title	630 640 DE-600 58.34 bkl Experimental and numerical study of heat and mass transfer during contact heating of sliced potatoes Contact heating Heat and mass transfer Modelling
topic	ddc 630 bkl 58.34 misc Contact heating misc Heat and mass transfer misc Modelling
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title	Experimental and numerical study of heat and mass transfer during contact heating of sliced potatoes
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title_full	Experimental and numerical study of heat and mass transfer during contact heating of sliced potatoes
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title_sort	experimental and numerical study of heat and mass transfer during contact heating of sliced potatoes
title_auth	Experimental and numerical study of heat and mass transfer during contact heating of sliced potatoes
abstract	Studies concerning the contact heating of food products remain relatively rare in the literature despite the importance of this mode of heat transfer in many operations (grilling, pan-frying).
abstractGer	Studies concerning the contact heating of food products remain relatively rare in the literature despite the importance of this mode of heat transfer in many operations (grilling, pan-frying).
abstract_unstemmed	Studies concerning the contact heating of food products remain relatively rare in the literature despite the importance of this mode of heat transfer in many operations (grilling, pan-frying).
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title_short	Experimental and numerical study of heat and mass transfer during contact heating of sliced potatoes
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author2	Flick, D. Bernuau, E. Broyart, B.
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doi_str	10.1016/j.jfoodeng.2019.109868
up_date	2024-07-06T20:26:52.941Z
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Experimental and numerical study of heat and mass transfer during contact heating of sliced potatoes

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