Thermal properties of potatoes and a computer simulation model of a blanching process
- 1 April 1986
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 21 (5), 577-585
- https://doi.org/10.1111/j.1365-2621.1986.tb00396.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Food process engineering — A model syllabusJournal of Food Engineering, 1984
- On the Possibility of Modifying the Gelatinization Properties of Starch by Lipid Surface CoatingStarch ‐ Stärke, 1981
- Transient hot-strip method for simultaneously measuring thermal conductivity and thermal diffusivity of solids and fluidsJournal of Physics D: Applied Physics, 1979
- Thermal Conductivity and Thermal Diffusivity of Process Variety Squash and White PotatoesTransactions of the ASAE, 1975
- The Thermal Properties of PotatoJournal of the agricultural chemical society of Japan, 1970
- Method of Finite Differences Used to Relate Changes in Thermal and Physical Properties of PotatoesTransactions of the ASAE, 1968