Food freezing with simultaneous surface dehydration: approximate prediction of weight loss during freezing and storage
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Publication:978053
DOI10.1016/J.IJHEATMASSTRANSFER.2004.09.031zbMATH Open1189.76691OpenAlexW2015336421MaRDI QIDQ978053FDOQ978053
Authors: Laura A. Campañone, Viviana O. Salvadori, Rodolfo H. Mascheroni 
Publication date: 24 June 2010
Published in: International Journal of Heat and Mass Transfer (Search for Journal in Brave)
Full work available at URL: https://doi.org/10.1016/j.ijheatmasstransfer.2004.09.031
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Cited In (3)
- Food freezing with simultaneous surface dehydration: approximate prediction of freezing time
- Existence and uniqueness of a classical solution for the coupled heat and mass transfer during the freezing of high-water content materials
- An analytical solution for the coupled heat and mass transfer during the freezing of high-water content materials
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