Volume 29; Issue 2

Journal of Food Engineering

Volume 29; Issue 2

1

Influence of freezing rate and the ripeness state of fresh courgette on the quality of freeze-dried products and freeze-drying time

N. Genin, F. Rene

Journal:

Journal of Food Engineering

Year:

1996

Language:

english

File:

PDF, 582 KB

english, 1996

2

Development of porous structure during air drying of agricultural plant products

V.T. Karathanos, N.K. Kanellopoulos, V.G. Belessiotis

Journal:

Journal of Food Engineering

Year:

1996

Language:

english

File:

PDF, 1.14 MB

english, 1996

3

Die design and dough expansion in low moisture extrusion-cooking process

D. Bouzaza, A. Arhaliass, J.M. Bouvier

Journal:

Journal of Food Engineering

Year:

1996

Language:

english

File:

PDF, 844 KB

english, 1996

4

Modeling heat and mass transfer in immersion frying. II, model solution and verification

B.E. Farkas, R.P. Singh, T.R. Rumsey

Journal:

Journal of Food Engineering

Year:

1996

Language:

english

File:

PDF, 1.16 MB

english, 1996

5

A model for the prediction of β-glucanase activity and β-glucan concentration during mashing

Anu Kettunen, Jari J. Hämäläinen, Katharina Stenholm, Kirsti Pietilä

Journal:

Journal of Food Engineering

Year:

1996

Language:

english

File:

PDF, 993 KB

english, 1996

6

Modeling heat and mass transfer in immersion frying. I, model development

B.E. Farkas, R.P. Singh, T.R. Rumsey

Journal:

Journal of Food Engineering

Year:

1996

Language:

english

File:

PDF, 1.05 MB

english, 1996

7

Leaching of soluble solids during blanching of vegetables by ohmic heating

Journal:

Journal of Food Engineering

Year:

1996

Language:

english

File:

PDF, 772 KB

english, 1996

8

Physical aspects of the softening of cassava tubers upon fermentation with a mixed culture inoculum

S.K. Nanda, Mathew George

Journal:

Journal of Food Engineering

Year:

1996

Language:

english

File:

PDF, 587 KB

english, 1996