29 research outputs found
CHARACTERISTICS OF COOKED CHICKPEAS AND SOYBEANS DURING COMBINED MICROWAVE?CONVECTIVE HOT AIR DRYING
Full text linkTratamento de água produzida de petróleo para remoção de óleo por processos de separação por membranas: revisão
Full text linkHEAT TRANSFER TO CANNED PARTICULATES IN HIGH-VISCOSITY NEWTONIAN FLUIDS DURING AGITATION PROCESSING
No full text
A fundamental approach for the estimation of the mechanical glass transition temperature in gelatin
No full text10.1016/j.ijbiomac.2005.03.010International Journal of Biological Macromolecules361-271-78IJBM
An artificial neural network model for prediction of drying rates
No full text10.1081/DRT-120025512Drying Technology2191867-1884DRTE
Kinetics of the conversion of ergosterol in edible mushrooms
No full text10.1016/j.jfoodeng.2006.01.085Journal of Food Engineering793864-869JFOE
Comparison of water blanching and high hydrostatic pressure effects on drying kinetics and quality of potato
No full text10.1080/07373930500340734Drying Technology23122449-2461DRTE
Thermal transitions of rice: Development of a state diagram
No full text10.1016/j.jfoodeng.2008.06.008Journal of Food Engineering901110-118JFOE
Particle Shape Influence on Heat Transfer in Cans Containing Liquid Particle Mixtures Subjected to End-over-end Rotation
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