研究论文
Kinetic approach to modeling the freezing porous media: Application to the food freezing
Leonid Bronfenbrener, Manar Abu Rabeea
Ben-Gurion University of the Negev
来源Chemical Engineering and Processing - Process Intensification
年份2014
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学术脉络
学科主题
工程Freezing and Crystallization Processes
Food Drying and Modeling · Food Industry and Aquatic Biology
参考文献 32
Introducción a la bioquímica y tecnología de los alimentos
被引 85Jean-Claude Cheftel, Francisco López, P. Desnuelle · Dialnet (Universidad de la Rioja) · 1980
Introduction to Modeling of Transport Phenomena in Porous Media
被引 1,412Jacob Bear, Yehuda Bachmat · 1990
Impact of communication and information on a complex heterogeneous closed water catchment environment
被引 49John Tisdell, John Ward, Tim Capon · Water Resources Research · 2004
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引用本文 13
Effects of freezing on cell structure of fresh cellular food materials: A review
被引 468Dongmei Li, Zhiwei Zhu, Da‐Wen Sun · Trends in Food Science & Technology · 2018
Effects of multi-frequency ultrasound on the freezing rates, quality properties and structural characteristics of cultured large yellow croaker (Larimichthys crocea)
被引 144Xuan Ma, Jun Mei, Jing Xie · Ultrasonics Sonochemistry · 2021
The effects of ultrasonic treatment on the freezing rate, physicochemical quality, and microstructure of the back muscle of grass carp (Ctenopharyngodon idella)
被引 81Zhijia Shi, Saiyi Zhong, Wenjie Yan · LWT · 2019
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