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Moisture transfer in ready to eat multidomain foods (sweet and savoury snacking): an experimental and modelling study

机译：湿度转移准备吃多麦田食品（甜味和咸味罚球）：一个实验和建模研究

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C. Bourlieu; E. Roca; V. Guillard; N. Gontard; S. Guilbert;
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年度 2006
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1. EXPERIMENTAL STUDY AND MODELING OF COUPLED HEAT AND MOISTURE TRANSFERS IN CEMENT MORTAR [J] . A. Chikhi, A. Belhamri, P. Glouannec, International Journal of Engineering and Applied Sciences . 2014,第1期

机译：水泥砂浆传热与水分传递耦合的实验研究与建模
2. Experimental study of heat and mass transfer phenomena during the contact heating of solid food models [J] . J. Cernela, B. Heyd, S. Keller, Journal of food engineering . 2015,第feba期

机译：固体食物模型接触加热过程中传热传质现象的实验研究
3. Experimental Studies on the Heat Transfer during Baking of Food Models [J] . Keiko NAGAO, Yayoi MATSUDA 日本家政学会誌 . 1999,第5期

机译：食品模型烘烤过程中传热的实验研究
4. Air impingement drying of foods: modeling coupled heat and mass transfer and experimental validation [C] . T. Bahar, V. Boy, Y. Lemee, Conference on Process Integration, Modelling and Optimisation for Energy Saving and Pollution Reduction . 2018

机译：食品的空气冲击干燥：建模耦合热量和传质和实验验证
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. International epidemiological and microbiological study of outbreak of Salmonella agona infection from a ready to eat savoury snack--I: England and Wales and the United States. [O] . D. Killalea, L. R. Ward, D. Roberts, 1996

机译：即食咸味零食暴发沙门氏菌感染的国际流行病学和微生物学研究-I：英格兰和威尔士以及美国。
7. International epidemiological and microbiological study of outbreak of Salmonella agona infection from a ready to eat savoury snack--I: England and Wales and the United States. [O] . Killalea, D., Ward, L. R., Roberts, D., 1996

机译：即食咸味零食暴发沙门氏菌感染的国际流行病学和微生物学研究-I：英格兰和威尔士以及美国。
8. Composition of Foods: Snacks and Sweets. Raw; Processed; Prepared [R] . Cutrufelli, R., Pehrsson, P. R. 1991

机译：食物的构成：零食和糖果。生的;处理;准备

Moisture transfer in ready to eat multidomain foods (sweet and savoury snacking): an experimental and modelling study

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