APPARENT HEAT-TRANSFER IN A FORCED-CONVECTION OVEN AND PROPERTIES OF BAKED FOOD

被引：24

作者：

SATO, H ^{[1
]}

MATSUMURA, T ^{[1
]}

SHIBUKAWA, S ^{[1
]}

机构：

[1] YOKOHAMA NATL UNIV,FAC EDUC,YOKOHAMA,KANAGAWA 240,JAPAN

来源：

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14001.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：185 / &

共 11 条

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[2]

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[3]

DAGERSKOG M, 1978, LEBENSM WISS TECHNOL, V11, P306

[4]

Eckert E.R., 1959, HEAT MASS TRANSFER, Vsecond

[5]

GRISWORLD R, 1962, EXPT STUDY FOOD

[6]

McAdams W.H., 1954, HEAT TRANSMISSION

Pohlhausen, E .

ZEITSCHRIFT FUR ANGEWANDTE MATHEMATIK UND MECHANIK, 1921, 1 :115-121

[8]

RICHARDSON P, 1962, AERONAUTICAL RES LAB, V62, P423

[9] CONVECTION OVEN FRYING - HEAT AND MASS-TRANSPORT IN THE PRODUCT [J].

SKJOLDEBRAND, C ;

HALLSTROM, B .

SKJOLDEBRAND, C .