| Tài liệu tham khảo |
Loại |
Chi tiết |
| [1] Amézquita, A. 2005. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham. International Journal of Food Microbiology |
Sách, tạp chí |
| Tiêu đề: |
Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham |
| Tác giả: |
Amézquita, A |
| Nhà XB: |
International Journal of Food Microbiology |
| Năm: |
2005 |
|
| [2] Bakalis, S, K. Knoerzer and P.J. Fryer. 2015. Modeling Food Processing Operations. Woodhead Publishing |
Sách, tạp chí |
| Tiêu đề: |
Modeling Food Processing Operations |
| Tác giả: |
S Bakalis, K Knoerzer, P.J. Fryer |
| Nhà XB: |
Woodhead Publishing |
| Năm: |
2015 |
|
| [3] Choi Y., M. Okos. 1986. Effects of temperature and composition on the thermal properties of foods. In M. Le Maguer, P. Jelen (Eds.), Food engineering and process applications. Elsevier Applied Science Publishers, London; New York |
Sách, tạp chí |
| Tiêu đề: |
Food engineering and process applications |
| Tác giả: |
Y. Choi, M. Okos |
| Nhà XB: |
Elsevier Applied Science Publishers |
| Năm: |
1986 |
|
| [5] Crank , J. 1975. The mathematics of Diffusion – second edition. Claren- don press oxford |
Sách, tạp chí |
| Tiêu đề: |
The mathematics of Diffusion – second edition |
| Tác giả: |
Crank, J |
| Nhà XB: |
Claren- don press oxford |
| Năm: |
1975 |
|
| [6] Davey L.M., Q.T. Pham. 1997. Predicting the dynamic product heat load and weight loss during beef chilling using a multi-region finite difference ap- proach. International Journal of Refrigeration. 20(7):470-482 |
Sách, tạp chí |
| Tiêu đề: |
Predicting the dynamic product heat load and weight loss during beef chilling using a multi-region finite difference approach |
| Tác giả: |
Davey L.M., Q.T. Pham |
| Nhà XB: |
International Journal of Refrigeration |
| Năm: |
1997 |
|
| [7] Kays W., M. Crawford, B. Weigand B. 2005. Convective heat and mass transfer. (4th ed. / edn.). McGraw-Hill Higher Education, Boston |
Sách, tạp chí |
| Tiêu đề: |
Convective heat and mass transfer |
| Tác giả: |
Kays W., M. Crawford, B. Weigand |
| Nhà XB: |
McGraw-Hill Higher Education |
| Năm: |
2005 |
|
| [9] LienHard J.H IV, J.H. Lienhard V. 2011. A heat transfer textbook. Phlo- giston Press. Cambridge, Massachusetts, U.S.A |
Sách, tạp chí |
| Tiêu đề: |
A heat transfer textbook |
| Tác giả: |
LienHard J.H IV, J.H. Lienhard V |
| Nhà XB: |
Phlogiston Press |
| Năm: |
2011 |
|
| [10] Lin, Y.E, R.C. Anantheswaran, V.M. Puri. 1995. Finite Element Anal- ysis of Microwave Heating of Solid Foods. Journal of Food Engineering. 25:85- 112 |
Sách, tạp chí |
| Tiêu đề: |
Finite Element Analysis of Microwave Heating of Solid Foods |
| Tác giả: |
Y.E. Lin, R.C. Anantheswaran, V.M. Puri |
| Nhà XB: |
Journal of Food Engineering |
| Năm: |
1995 |
|
| [11] Oliveira, M.E.C, A.S. France. 2002. Microwave heating of foodstuffs.Journal of Food Engineering. 53:347-359 |
Sách, tạp chí |
| Tiêu đề: |
Microwave heating of foodstuffs |
| Tác giả: |
M.E.C Oliveira, A.S. France |
| Nhà XB: |
Journal of Food Engineering |
| Năm: |
2002 |
|
| [12] Romano, V.R, F. Marra, U. Tammaro. 2005. Modeling of microwave heating of foodstuff: study on the influence of sample dimensions with a FEM approach. Journal of Food Engineering. 71:233-241 |
Sách, tạp chí |
| Tiêu đề: |
Modeling of microwave heating of foodstuff: study on the influence of sample dimensions with a FEM approach |
| Tác giả: |
V.R Romano, F. Marra, U. Tammaro |
| Nhà XB: |
Journal of Food Engineering |
| Năm: |
2005 |
|
| [13] Sadeghi M., O.M. Kesbi, S.A. Mireei. 2012. Mass transfer characteristics during convective, microwave and combined microwave-convective drying of lemon slices. J Sci Food Agric |
Sách, tạp chí |
| Tiêu đề: |
Mass transfer characteristics during convective, microwave and combined microwave-convective drying of lemon slices |
| Tác giả: |
Sadeghi M., O.M. Kesbi, S.A. Mireei |
| Nhà XB: |
J Sci Food Agric |
| Năm: |
2012 |
|
| [14] Sun D., Z. Hu. 2003. CFD simulation of coupled heat and mass transfer through porous foods during vacuum cooling process. International Journal of Refrigeration. 26(1):19-27 |
Sách, tạp chí |
| Tiêu đề: |
CFD simulation of coupled heat and mass transfer through porous foods during vacuum cooling process |
| Tác giả: |
Sun D., Z. Hu |
| Nhà XB: |
International Journal of Refrigeration |
| Năm: |
2003 |
|
| [15] Tao, Z, H. Wu, G. Chen, H. Deng. 2005. Numerical simulation of con- jugate heat and mass transfer process within cylindrical porous media with cylindrical dielectric cores in microwave freeze-drying. International Journal of Heat and Mass Transfer. 48:561-572 |
Sách, tạp chí |
| Tiêu đề: |
Numerical simulation of con- jugate heat and mass transfer process within cylindrical porous media with cylindrical dielectric cores in microwave freeze-drying |
| Tác giả: |
Z. Tao, H. Wu, G. Chen, H. Deng |
| Nhà XB: |
International Journal of Heat and Mass Transfer |
| Năm: |
2005 |
|
| [16] Tulasidas, T.N, C. Ratti and G.S.V. Raghavan. 1997. Modelling of mi- crowave drying of grapes. Canadian Agricultural engineering. Volumn 39 |
Sách, tạp chí |
| Tiêu đề: |
Modelling of microwave drying of grapes |
| Tác giả: |
T.N. Tulasidas, C. Ratti, G.S.V. Raghavan |
| Nhà XB: |
Canadian Agricultural Engineering |
| Năm: |
1997 |
|
| [17] Wang L., D.W. Sun. 2002. Modelling three-dimensional transient heat transfer of roasted meat during air blast cooling by the finite element method.Journal of Food Engineering. 51(4): 319-328 |
Sách, tạp chí |
| Tiêu đề: |
Modelling three-dimensional transient heat transfer of roasted meat during air blast cooling by the finite element method |
| Tác giả: |
Wang L., D.W. Sun |
| Nhà XB: |
Journal of Food Engineering |
| Năm: |
2002 |
|
| [18] Wang, L, D.W. Sun. 2003. Recent developments in numerical modelling of heating and cooling processes in the food industry – a review. Trends in Food Science and Technology. 14:408-423 |
Sách, tạp chí |
| Tiêu đề: |
Recent developments in numerical modelling of heating and cooling processes in the food industry – a review |
| Tác giả: |
Wang, L, D.W. Sun |
| Nhà XB: |
Trends in Food Science and Technology |
| Năm: |
2003 |
|
| [19] Wang L., A. Amézquita, C.L. Weller C.L. 2006. A mathematical model for the validation of safe air-blast chilling of cooked hams. Transactions of the American Society of Agricultural and Biological Engineers. 49(5):1437-1446 |
Sách, tạp chí |
| Tiêu đề: |
A mathematical model for the validation of safe air-blast chilling of cooked hams |
| Tác giả: |
Wang L., A. Amézquita, C.L. Weller |
| Nhà XB: |
Transactions of the American Society of Agricultural and Biological Engineers |
| Năm: |
2006 |
|
| [20] Yovanovich M.M. 1987. New Nusselt and Sherwood numbers for arbi- trary isopotential bodies at near zero Peclet and Rayleigh numbers. In Thermo- physics Conference, 22nd, AIAA, Honolulu, HI |
Sách, tạp chí |
| Tiêu đề: |
New Nusselt and Sherwood numbers for arbitrary isopotential bodies at near zero Peclet and Rayleigh numbers |
| Tác giả: |
Yovanovich M.M |
| Nhà XB: |
Thermophysics Conference, 22nd, AIAA |
| Năm: |
1987 |
|
| [21] Zhou, L, V.M.Puri, R.C.Anantheswaran and G.Yeh. 1995. Finite Ele- ment Modeling of Heat and Mass Transfer in Food Materials During Microwave Heating – Model Development and Validation. Journal of Food Engineering.25:509-529 |
Sách, tạp chí |
| Tiêu đề: |
Finite Element Modeling of Heat and Mass Transfer in Food Materials During Microwave Heating – Model Development and Validation |
| Tác giả: |
L Zhou, V.M. Puri, R.C. Anantheswaran, G Yeh |
| Nhà XB: |
Journal of Food Engineering |
| Năm: |
1995 |
|
| [4] Chuntranuluck S., C.M. Wells C.M., A.C. Cleland. 1998. Prediction of chilling times of foods in situations where evaporative cooling is signifi- cant—Part 1. Method development. Journal of Food Engineering. 37(2):111- 125 |
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