Transport phenomena in the phase inversion operation of 'Xixona turrón manufacture
- Author
- MARTINEZ, N1 ; CHIRALT, A1 ; FITO, P1
[1] Department of Food Technology, Universidad Politécnica de Valencia, Camino de Vera 14, 46022-Valencia, Spain - Source
Journal of food engineering. 1997, Vol 32, Num 3, pp 313-324 ; ref : 12 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Agitation mécanique Chauffage Coefficient transfert chaleur Condition opératoire Inversion phase Procédé fabrication Température Touron Produit confiserie Traitement thermique
- Keyword (en)
- Stirring Heating Heat transfer coefficient Operating conditions Phase reversal Manufacturing process Temperature Touron Confectionery product Heat treatment
- Keyword (es)
- Agitación mecánica Calefacción Coeficiente transmisión calor Condición operatoria Inversión fase Procedimiento fabricación Temperatura Producto confitería Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B11 Confectionery products and chocolate industries, honey
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2812988
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/S0260-8774(97)00011-3 
https://dx.doi.org/10.1016/S0260-8774(97)00011-3
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