Computational methods in food processing: Applications in heat transfer

dc.contributor.author	Yanniotis, S	en
dc.date.accessioned	2014-06-06T06:44:03Z
dc.date.available	2014-06-06T06:44:03Z
dc.date.issued	2000	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1654
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-3342907215&partnerID=40&md5=d913cb1024096e4e21d455918361d524	en
dc.subject.other	Computational methods	en
dc.subject.other	Cooling	en
dc.subject.other	Dehydration	en
dc.subject.other	Evaporation	en
dc.subject.other	Food processing	en
dc.subject.other	Mass transfer	en
dc.subject.other	Quality control	en
dc.subject.other	Raw materials	en
dc.subject.other	Heating zone	en
dc.subject.other	Momentum transfer	en
dc.subject.other	Product safety	en
dc.subject.other	Heat transfer	en
dc.title	Computational methods in food processing: Applications in heat transfer	en
heal.type	conferenceItem	en
heal.publicationDate	2000	en
heal.abstract	Calculation of heat transfer rates in processing of foods is essential in order to design optimum processing conditions and the required equipment. The use of computational methods in food processing heat transfer applications that has been published in recent years is briefly presented in this paper.	en
heal.journalName	Computational Studies	en
dc.identifier.volume	3	en
dc.identifier.spage	595	en
dc.identifier.epage	604	en