MATHEMATICAL-MODEL OF SIMULTANEOUS HEAT AND MASS-TRANSFER IN FOOD WITH DIMENSIONAL CHANGES AND VARIABLE TRANSPORT PARAMETERS

被引：51

作者：

BALABAN, M ^{[1
]}

PIGOTT, GM ^{[1
]}

机构：

[1] UNIV WASHINGTON,INST FOOD SCI & TECHNOL,SEATTLE,WA 98195

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb08990.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：935 / 939

页数：5

共 23 条

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BALABAN, M ;

PIGOTT, GM .

[3]

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[4]

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[5]

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[6]

BERGER D, 1973, INT J HEAT MASS TRAN, V16, P2293

[7]

Brooker D. B., 1974, DRYING CEREAL GRAINS

[8]

CHARM SE, 1971, FOOD ENG

[9]

Considine D M, 1982, FOOD FOOD PRODUCTION

[10]

EARLE PL, 1949, CEREAL CHEM, V26, P267