Simulation of a forced-air-twin-chamber for measuring heat treatment uniformity in harvested tomatoes
- Author
- JIANBO LU1 ; DEV, S. R. S1 ; VIJAYA RAGHAVAN, G. S1 ; VIGNEAULT, Clément1 2
[1] Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, QC, H9X 3V9, Canada
[2] Horticulture Research & Development Centre, Agriculture and Agri-food Canada, 430 Gouin Blvd, St-Jean-sur-Richelieu, QC, J3B 3E6, Canada - Source
Journal of food engineering. 2009, Vol 95, Num 4, pp 636-647, 12 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
- Finite element method Heat treatment Simulation Tomato Uniformity
- Keyword (fr)
- Air Elément fini Méthode Récolte Simulation Tomate Traitement thermique Légume
- Keyword (en)
- Air Finite element Method Harvesting Simulation Tomato Heat treatment Vegetables
- Keyword (es)
- Aire Elemento finito Método Cosecha Simulación Tomate Tratamiento térmico Hortalizas
- 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
- 21954740
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.2009.06.031 
https://dx.doi.org/10.1016/j.jfoodeng.2009.06.031
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