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Drying of spherical food materials: mathematical modeling including stress fields

机译：烘干球形食品材料：数学建模，包括压力领域

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来源
《International congress on engineering and food》|2011年||共2页
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作者
Mariana Carvalho; Dermeval Mazzini Sartori; Leonardo da Silva Arrieche;
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原文格式 PDF
正文语种
中图分类食品工程学、食品工艺学;
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1. A Mathematical Model on Heat Mass Transfer Including Relaxation Time for Different Geometries During Drying of Foods [J] . Subrahamanyam Upadhyay, K. N. Rai Journal of Heat Transfer . 2020,第9期

机译：热量传递的数学模型，包括在干燥食品期间不同几何形状的松弛时间
2. Mathematical model for intermittent microwave convective drying of food materials [J] . Kumar C., Joardder M. U. H., Farrell T. W., Drying technology: An International Journal . 2016,第5a8期

机译：食品微波间歇对流干燥的数学模型
3. Drying stresses and strains in a spherical food model [J] . L.S. Arrieche, R.G.Correa, D.J.M.Sartori Computers & Chemical Engineering . 2009,第11期

机译：球形食物模型中的干燥应力和应变
4. Drying of spherical food materials: mathematical modeling including stress fields [C] . Mariana Carvalho, Dermeval Mazzini Sartori, Leonardo da Silva Arrieche International congress on engineering and food . 2011

机译：烘干球形食品材料：数学建模，包括压力领域
5. Ohmic and moderate electric field treatment of foods: Studies on heat transfer modelling, blanching, drying, rehydration and extraction. [D] . Sensoy, Ilkay. 2002

机译：食品的欧姆和中度电场处理：热传递建模，烫印，干燥，复水和提取的研究。
6. The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials [O] . Dorota Nowak, Ewa Jakubczyk 2020

机译：食品冷冻干燥 - 过程过程的特征及其参数对食品物理性质的影响
7. Comparison of the effects of fixed bed and fluidised bed drying on physical property changes of spherical food materials using peas as the model material [O] . Senadeera Wijitha 2005

机译：以豌豆为模型材料的固定床和流化床干燥对球形食品材料物理性能变化影响的比较

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