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Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg
Thermal Pasteurization of Eggs, as a widely used nutritive food, has been simulated. A three‐dimensional numerical model, computational fluid dynamics codes of heat transfer equations using heat natural convection, and conduction mechanisms, based on finite element method, was developed to study the...
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| Publicat a: | Food Sci Nutr |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4708634/ https://ncbi.nlm.nih.gov/pubmed/26788309 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.257 |
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