Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions
A. Kondjoyan, O. Rouaud, M.S. McCann, M. Havet, A. Foster, M. Swain, J.D. DaudinVolume:
76
Année:
2006
Langue:
english
Pages:
10
DOI:
10.1016/j.jfoodeng.2005.05.014
Fichier:
PDF, 383 KB
english, 2006