A multi-stage combined heat pump and microwave vacuum drying of green peas (English)
- New search for: Zielinska, M.
- New search for: Zapotoczny, P.
- New search for: Alves-Filho, O.
- New search for: Eikevik, T.M.
- New search for: Blaszczak, W.
- New search for: Zielinska, M.
- New search for: Zapotoczny, P.
- New search for: Alves-Filho, O.
- New search for: Eikevik, T.M.
- New search for: Blaszczak, W.
In:
Journal of Food Engineering
;
115
, 3
;
347-356
;
2012
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ISSN:
- Article (Journal) / Electronic Resource
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Title:A multi-stage combined heat pump and microwave vacuum drying of green peas
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Contributors:Zielinska, M. ( author ) / Zapotoczny, P. ( author ) / Alves-Filho, O. ( author ) / Eikevik, T.M. ( author ) / Blaszczak, W. ( author )
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Published in:Journal of Food Engineering ; 115, 3 ; 347-356
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Publisher:
- New search for: Elsevier Ltd
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Publication date:2012-10-27
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Size:10 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 115, Issue 3
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 279
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Rheology of Aloe barbadensis Miller: A naturally available material of high therapeutic and nutrient value for food applicationsLad, V.N. / Murthy, Z.V.P. et al. | 2012
- 285
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Transfer process limited models for CO2 perception in CO2 hydrate dessertsPeters, Teresa B. / Smith, Joseph L. / Brisson, John G. et al. | 2012
- 292
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Supercritical fluid extraction as a potential mitigation strategy for the reduction of acrylamide level in coffeeBanchero, Mauro / Pellegrino, Gloria / Manna, Luigi et al. | 2012
- 298
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Enhanced technological and permeation properties of a microencapsulated soy isoflavones extractSansone, Francesca / Picerno, Patrizia / Mencherini, Teresa / Russo, Paola / Gasparri, Franco / Giannini, Valentina / Lauro, Maria Rosaria / Puglisi, Giovanni / Aquino, Rita Patrizia et al. | 2012
- 306
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On-line sorting of meat trimmings into targeted fat categoriesMåge, I. / Wold, J.P. / Bjerke, F. / Segtnan, V. et al. | 2012
- 314
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Structuring of lipid phases using controlled heteroaggregation of protein microspheres in water-in-oil emulsionsIqbal, Shahid / Hameed, Gulzar / Baloch, Musa Kaleem / McClements, David Julian et al. | 2012
- 322
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Diffusion coefficient of antimony leaching from polyethylene terephthalate bottles into beveragesRungchang, Saowaluk / Numthuam, Sonthaya / Qiu, Xiaoli / Li, Yanjie / Satake, Takaaki et al. | 2012
- 330
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Sea transport of bananas in containers – Parameter identification for a temperature modelJedermann, Reiner / Geyer, Martin / Praeger, Ulrike / Lang, Walter et al. | 2012
- 339
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Tensile and water barrier properties of cassava starch composite films reinforced by synthetic zeolite and beidelliteBelibi, Pierre C. / Daou, T. Jean / Ndjaka, Jean-Marie B. / Michelin, Laure / Brendlé, Jocelyne / Nsom, Blaise / Durand, Bernard et al. | 2012
- 347
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A multi-stage combined heat pump and microwave vacuum drying of green peasZielinska, M. / Zapotoczny, P. / Alves-Filho, O. / Eikevik, T.M. / Blaszczak, W. et al. | 2012
- 357
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Vacuum-assisted freeze concentration of sucrose solutionsPetzold, G. / Niranjan, K. / Aguilera, J.M. et al. | 2012
- 362
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Microbial inactivation by high pressure homogenization: Effect of the disruption valve geometryDonsì, Francesco / Annunziata, Marianna / Ferrari, Giovanna et al. | 2012
- 371
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Flour quality and dough elasticity: Dough sheetabilityPatel, M.J. / Chakrabarti-Bell, S. et al. | 2012
- 384
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Effects of processing parameters on the convective heat transfer rate during ultrasound assisted low temperature immersion treatment of a stationary sphereKiani, Hossein / Sun, Da-Wen / Zhang, Zhihang et al. | 2012
- 391
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Deliquescence lowering in mixtures of NaCl and sucrose powders elucidated by modeling the water activity of corresponding solutionsDupas-Langlet, Marina / Benali, Mohammed / Pezron, Isabelle / Saleh, Khashayar / Metlas-Komunjer, Léa et al. | 2012
- 398
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Temperature evolution in a partially submerged approximate cheese cylinderCregan, Vincent / O’Brien, Stephen B.G. / Charpin, Jean P.F. / Cronin, Kevin et al. | 2012
- 407
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Assessment of chestnut (Castanea spp.) slice quality using color imagesDonis-González, Irwin R. / Guyer, Daniel E. / Leiva-Valenzuela, Gabriel A. / Burns, James et al. | 2012
- 415
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Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomographyBesbes, E. / Jury, V. / Monteau, J.-Y. / Le Bail, A. et al. | 2012
- 424
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Comments on Response to “Comments on “The variable nature of Biot numbers in food drying” by S.A. Giner, R.M. Torrez Irigoyen, S.R. Cicuttín, and C. Fiorentini [Journal of Food Engineering 101 (2010) 214–222]”, by Ruiz-López, I.I. and García-Alvarado, M.A. [Journal of Food Engineering 106 (2011), 355–356]. J. Food Eng. 113, 362–363.García-Alvarado, M.A. / Ruiz-López, I.I. et al. | 2012
- 424
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Comments on Response to "Comments on "The variable nature of Biot numbers in food drying" by S.A. Giner, R.M. Torrez Irigoyen, S.R. Cicuttin, and C. Fiorentini [Journal of Food Engineering 101 (2010) 214-222]", by Ruiz-Lopez, I.I. and Garcia-Alvarado, M.A. [Journal of Food Engineering 106 (2011), 355-356]. J. Food Eng. 113, 362-363.Garcia-Alvarado, M. A. / Ruiz-Lopez, I. I. et al. | 2013
- IFC
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Editorial Board| 2012