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Mathematical model of heat transfer and enzyme inactivation in an integrated blancher cooler

Author
ARROQUI, C1 ; LOPEZ, A2 ; ESNOZ, A2 ; VIRSEDA, P1
[1] Department of Applied Chemical, Food Technology, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
[2] Department of Food and Agricultural Engineering, Universidad Politécnica de Cartagena, Alfonso XIII, 52, 30203 Cartagena, Spain
Source

Journal of food engineering. 2003, Vol 58, Num 3, pp 215-225, 11 p ; ref : 21 ref

CODEN
JFOEDH
ISSN
0260-8774
Scientific domain
Food science technology
Publisher
Elsevier, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Blanching water Enzymatic inactivation Simulation model Specific energy consumption
Keyword (fr)
Blanchiment(aliment) Consommation énergie Eau Enzyme Inactivation Modèle mathématique Modèle simulation Qualité Refroidisseur Transfert chaleur
Keyword (en)
Blanching Energy consumption Water Enzyme Inactivation Mathematical model Simulation model Quality Cooler Heat transfer
Keyword (es)
Blanqueo Consumo energía Agua Enzima Inactivación Modelo matemático Modelo simulación Calidad Enfriador Transferencia térmica
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
14664997

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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