RELATIONSHIOP BETWEEN TRANSPORT PROPERTIES AND RATES OF FREEZE-DRYING OF POULTRY MEAT

被引：66

作者：

SANDALL, OC

KING, CJ

WILKE, CR

机构：

来源：

关键词：

D O I：

10.1002/aic.690130309

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

引用

页码：428 / &

共 24 条

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[2]

GINNETTE LF, 1958, NATL S VACUUM TECHNO, V5, P268

[3]

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[4] THERMAL CONDUCTIVITIES OF GAS-FILLED POROUS SOLIDS [J].

HARPER, JC ;

ELSAHRIGI, AF .

INDUSTRIAL & ENGINEERING CHEMISTRY FUNDAMENTALS, 1964, 3 (04) :318-&

HARPER, JC .

[6]

HIRSCHFELDER JO, 1949, T AM SOC MECH ENGRS, V71, P927

[7]

KAN B, 1966, I FOOD TECH MTG

[8]

KESSLER HG, 1962, CHEM-ING-TECH, V34, P163

[9]

KLOSE AA, 1964, FOOD DEHYDRATION

[10]

LAMBERT JB, 1962, FREEZEDRYING FOODS