Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems
- 1 January 1996
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 27 (3), 229-240
- https://doi.org/10.1016/0260-8774(95)00005-4
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Non-diffusional mechanisms occurring during vacuum osmotic dehydrationJournal of Food Engineering, 1994
- Modelling of vacuum osmotic dehydration of foodJournal of Food Engineering, 1994