Thư Viện trường Đại Học Nha Trang

Journal of food process engineering., Tập 35, Số 6, 2012

Mục lục:

STT	Nội dung
1	Cfd modeling of infrared thermal treatment of figs (ficus carica l.) / Fumihiko Tanaka and others
2	Effect of model parameter variability on the uncertainty of refrigerated microbial shelf-life estimates / Nattaporn Chotyakul, Concepción Pérez Lamela And J. Antonio Torres
3	Thermodynamic analysis of moisture adsorption isotherms of raw and blanched almonds / L.Z. Taitano and others
4	L.z modeling using a new thin-layer drying model and drying characteristics of sweet basil (ocimum baslicum linn.) Using tray and heat pump-assisted dehumidified dring / Singhanat Phoungchandang and Prapakorn Kongpim
5	Batch vacuum frying system analysis for potato chips / Akhilesh Pandey and Rosana G. Moreira
6	The use of cfd to improve the performance of a partially loaded cold store / Fumihiko Tanaka and others
7	Rapid large-scale purification of betulinic acid / Ke Ding and others
8	Flow and functional characterization of cornstarch powder in the presence of water and pregelatinized starch / K. Dhanalakshmi and Suvendu Bhattacharya
9	Influence of surface coating with xanthan gum on heat transfer during deep-fat frying of potato strips / Deok Nyun Kim and others
10	Quantifying shear effects on a model emulsion system / M.J. Yurgec and others
11	Cell membrane damage by vacuum treatment at different pressure reduction rates / Xiaoyong Song and Yunfei Li
12	Microwave-assisted dehydration for electron microscopy sample preparation in the study of thermo-sonicated yogurt / Daniela Bermúdez-Aguirre, Valerie Lynch-Holm and Gustavo V. Barbosa-Cánovas
13	Thermophysical properties of hydrolyzed by-products from the meat industry / Gabrieli Alves De Oliveira and Éverton Fernando Zanoelo
14	Effects of farming practices on the quality of ultra-frozen mandarin juice / P. Navarro and others