HIGHLIGHTS
- who: Anbuhkani Muniandy et al. from the Department of Food Science, Purdue University, Agriculture Mall Dr, West Lafayette, IN, USA have published the Article: Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process, in the Journal: Foods 2021, 1954 of /2021/
- what: The aim of this study was to determine the temperature-dependent thermal conductivity of food using rapid (TPCell). The experiments were designed based on scaled sensitivity coefficient (SSC) and the estimated thermal conductivity of potato puree was compared between the constant temperature at 121.10 ◦ C (R12B10T1) and the rapid (R22B10T1 . . .
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