Dynamics of vacuum impregnation of apples: Experimental data and simulation results using a VOF model (English)
- New search for: Carciofi, Bruno A.M.
- New search for: Prat, Marc
- New search for: Laurindo, João B.
- New search for: Carciofi, Bruno A.M.
- New search for: Prat, Marc
- New search for: Laurindo, João B.
In:
Journal of Food Engineering
;
113
, 2
;
337-343
;
2012
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Dynamics of vacuum impregnation of apples: Experimental data and simulation results using a VOF model
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Contributors:
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Published in:Journal of Food Engineering ; 113, 2 ; 337-343
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Publisher:
- New search for: Elsevier Ltd
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Publication date:2012-05-18
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Size:7 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 113, Issue 2
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.
- 167
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Influence of temperature on heat transfer coefficient during moderate vacuum deep-fat fryingMir-Bel, Jorge / Oria, Rosa / Salvador, María L. et al. | 2012
- 177
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Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamberWang, Yuchuan / Zhang, Min / Mujumdar, Arun S. / Mothibe, Kebitsamang Joseph / Roknul Azam, S.M. et al. | 2012
- 186
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Bifidobacterium Bb-12 microencapsulated by spray drying with whey: Survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storageDe Castro-Cislaghi, Fabiane Picinin / Silva, Carina Dos Reis E / Fritzen-Freire, Carlise Beddin / Lorenz, Juliana Goulart / Sant’Anna, Ernani S. et al. | 2012
- 194
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Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale studyGhandi, Amir / Powell, Ian B. / Howes, Tony / Chen, Xiao Dong / Adhikari, Benu et al. | 2012
- 201
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Quality parameter assessment of grated Parmigiano–Reggiano cheese by waveguide spectroscopyCevoli, Chiara / Ragni, Luigi / Gori, Alessandro / Berardinelli, Annachiara / Caboni, Maria Fiorenza et al. | 2012
- 210
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Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost methodFernández-Segovia, Isabel / Fuentes, Ana / Aliño, Marta / Masot, Rafael / Alcañiz, Miguel / Barat, José Manuel et al. | 2012
- 217
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Effect of potato deep-fat frying conditions on temperature dependence of olive oil and palm oil viscosityLioumbas, John S. / Ampatzidis, Christos / Karapantsios, Thodoris D. et al. | 2012
- 226
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The temperature prediction of some botanical beverages, concentrated juices and purees of orange and pineapple during ohmic heatingTumpanuvatr, Titaporn / Jittanit, Weerachet et al. | 2012
- 234
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Coupling fluid flow, heat transfer and thermal denaturation-aggregation of beta-lactoglobulin using an Eulerian/Lagrangian approachChantoiseau, Etienne / Plana-Fattori, Artemio / Doursat, Christophe / Flick, Denis et al. | 2012
- 245
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Decolorized porcine globin gels produced by heat-induced gelation. Physical and rheological characterizationdel Hoyo, Pilar / Rendueles, Manuel / Díaz, Mario et al. | 2012
- 254
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Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata)Tinus, T. / Damour, M. / van Riel, V. / Sopade, P.A. et al. | 2012
- 265
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Effect of two different lipid sources on glass transition temperatures and tensile properties of corn semolinaCova, Aura / Müller, Alejandro J. / Laredo, Estrella / Sandoval, Aleida J. et al. | 2012
- 275
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Accelerated texture softening of some root vegetables by Ohmic heatingFarahnaky, Asgar / Azizi, Rezvan / Gavahian, Mohsen et al. | 2012
- 281
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Grading and color evolution of apples using RGB and hyperspectral imaging vision camerasGarrido-Novell, Cristóbal / Pérez-Marin, Dolores / Amigo, Jose M. / Fernández-Novales, Juan / Guerrero, Jose E. / Garrido-Varo, Ana et al. | 2012
- 289
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Near-infrared spectroscopy to assist authentication and labeling of Asiago d’allevo cheeseOttavian, Matteo / Facco, Pierantonio / Barolo, Massimiliano / Berzaghi, Paolo / Segato, Severino / Novelli, Enrico / Balzan, Stefania et al. | 2012
- 299
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Multiphase and multicomponent transport with phase change during meat cookingDhall, Ashish / Halder, Amit / Datta, Ashim K. et al. | 2012
- 310
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Experimental study of heat transfer and air flow in a refrigerated display cabinetLaguerre, O. / Hoang, M.H. / Osswald, V. / Flick, D. et al. | 2012
- 322
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Minimally processed butternut squash shelf lifeLucera, A. / Şimşek, F. / Conte, A. / Del Nobile, M.A. et al. | 2012
- 329
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Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsionsNorton, J.E. / Fryer, P.J. et al. | 2012
- 337
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Dynamics of vacuum impregnation of apples: Experimental data and simulation results using a VOF modelCarciofi, Bruno A.M. / Prat, Marc / Laurindo, João B. et al. | 2012
- 344
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Modeling, analysis and continuous improvement of food production systems: A case study at a meat shaving and packaging lineXie, Xiaolei / Li, Jingshan et al. | 2012
- 351
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Online ice crystal size measurements during sorbet freezing by means of the focused beam reflectance measurement (FBRM) technology. Influence of operating conditionsArellano, Marcela / Benkhelifa, Hayat / Flick, Denis / Alvarez, Graciela et al. | 2012
- 360
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Corrigendum to “Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films” [Journal of Food Engineering 108 (2012) 30–36]Fabra, María José / Chambin, Odile / Voilley, Andrée / Gay, Jean-Pierre / Debeaufort, Frédéric et al. | 2012
- 361
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Corrigendum to “Rehydration and sorption properties of osmotically pretreated freeze-dried strawberries”Ciurzyńska, Agnieszka / Lenart, Andrzej et al. | 2012
- 362
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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]Giner, S.A. et al. | 2012
- 362
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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]Giner, S. A. et al. | 2012
- IFC
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Editorial Board| 2012