A three-dimensional numerical simulation of the osmotic dehydration of mango and effect of freezing on the mass transfer rates
- Author
- FLOURY, J1 ; LE BAIL, A2 ; PHAM, Q. T3
[1] UMR 1253 STLO-INRA, Agrocampus, 65 Rue de Saint Brieuc, CS 84215, 35042 Rennes, France
[2] UMR CNRS GEPEA (6144 SPI), ENITIAA, Rue de la Géraudière, BP 82225, 44322 Nantes, France
[3] School of Chemical Engineering and Industrial Chemistry, University of New South Wales, Sydney 2052, Australia - Source
Journal of food engineering. 2008, Vol 85, Num 1, pp 1-11, 11 p ; ref : 3/4 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Freezing Mango fruit Modelling Osmotic dehydration
- Keyword (fr)
- Congélation Déshydratation osmotique Fruit Mangue Simulation numérique Taux Transfert masse
- Keyword (en)
- Freezing Osmotic dehydration Fruit Mango Numerical simulation Rate Mass transfer
- Keyword (es)
- Congelación Deshidratación osmótica Fruto Mango Simulación numérica Tasa Transferencia masa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19984771
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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DOI
10.1016/j.jfoodeng.2007.06.011 
https://dx.doi.org/10.1016/j.jfoodeng.2007.06.011
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