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Results: 1-13 |
Results: 13
MODELING OF HEAT-CONDUCTION IN ELLIPTIC CROSS-SECTION - I - DEVELOPMENT AND TESTING OF THE MODEL
Authors: ERDOGDU F BALABAN MO CHAU KV
Citation: F. Erdogdu et al., MODELING OF HEAT-CONDUCTION IN ELLIPTIC CROSS-SECTION - I - DEVELOPMENT AND TESTING OF THE MODEL, Journal of food engineering, 38(2), 1998, pp. 223-239
MODELING OF HEAT-CONDUCTION IN ELLIPTIC CROSS-SECTION - II - ADAPTATION TO THERMAL-PROCESSING OF SHRIMP
Authors: ERDOGDU F BALABAN MO CHAU KV
Citation: F. Erdogdu et al., MODELING OF HEAT-CONDUCTION IN ELLIPTIC CROSS-SECTION - II - ADAPTATION TO THERMAL-PROCESSING OF SHRIMP, Journal of food engineering, 38(2), 1998, pp. 241-258
DESIGN AND TESTING OF A PROTOTYPE OHMIC THAWING UNIT
Authors: ROBERTS JS BALABAN MO ZIMMERMAN R LUZURIAGA D
Citation: Js. Roberts et al., DESIGN AND TESTING OF A PROTOTYPE OHMIC THAWING UNIT, Computers and electronics in agriculture, 19(2), 1998, pp. 211-222
AROMA VOLATILE PROFILES FROM RIPE TOMATOES ARE INFLUENCED BY PHYSIOLOGICAL MATURITY AT HARVEST - AN APPLICATION FOR ELECTRONIC NOSE TECHNOLOGY
Authors: MAUL F SARGENT SA BALABAN MO BALDWIN EA HUBER DJ SIMS CA
Citation: F. Maul et al., AROMA VOLATILE PROFILES FROM RIPE TOMATOES ARE INFLUENCED BY PHYSIOLOGICAL MATURITY AT HARVEST - AN APPLICATION FOR ELECTRONIC NOSE TECHNOLOGY, Journal of the American Society for Horticultural Science, 123(6), 1998, pp. 1094-1101
SUPERCRITICAL CO2 EXTRACTION OF LIPIDS FROM ROASTED PISTACHIO NUTS
Authors: PALAZOGLU TK BALABAN MO
Citation: Tk. Palazoglu et Mo. Balaban, SUPERCRITICAL CO2 EXTRACTION OF LIPIDS FROM ROASTED PISTACHIO NUTS, Transactions of the ASAE, 41(3), 1998, pp. 679-684
KINETIC PARAMETER-ESTIMATION IN CONDUCTION HEATING FOODS SUBJECTED TODYNAMIC THERMAL TREATMENTS
Authors: WELT BA TEIXEIRA AA BALABAN MO SMERAGE GH HINTINLANG DE SMITTLE BJ
Citation: Ba. Welt et al., KINETIC PARAMETER-ESTIMATION IN CONDUCTION HEATING FOODS SUBJECTED TODYNAMIC THERMAL TREATMENTS, Journal of food science, 62(3), 1997, pp. 529
EXPLICIT FINITE-DIFFERENCE METHODS FOR HEAT-TRANSFER SIMULATION AND THERMAL-PROCESS DESIGN
Authors: WELT BA TEIXEIRA AA CHAU KV BALABAN MO HINTENLANG DE
Citation: Ba. Welt et al., EXPLICIT FINITE-DIFFERENCE METHODS FOR HEAT-TRANSFER SIMULATION AND THERMAL-PROCESS DESIGN, Journal of food science, 62(2), 1997, pp. 230-236
AN HYPOTHESIS PAPER - ITERATIVE METHOD FOR KINETIC PARAMETER-ESTIMATION FROM DYNAMIC THERMAL TREATMENTS
Authors: WELT BA TEIXEIRA AA BALABAN MO SMERAGE GH SAGE DS
Citation: Ba. Welt et al., AN HYPOTHESIS PAPER - ITERATIVE METHOD FOR KINETIC PARAMETER-ESTIMATION FROM DYNAMIC THERMAL TREATMENTS, Journal of food science, 62(1), 1997, pp. 8-14
ANALYSIS OF VISUAL QUALITY ATTRIBUTES OF WHITE SHRIMP BY MACHINE VISION
Authors: LUZURIAGA DA BALABAN MO YERALAN S
Citation: Da. Luzuriaga et al., ANALYSIS OF VISUAL QUALITY ATTRIBUTES OF WHITE SHRIMP BY MACHINE VISION, Journal of food science, 62(1), 1997, pp. 113
SUPERCRITICAL CARBON-DIOXIDE EXTRACTION EFFICIENCY FOR CAROTENES FROMCARROTS BY RSM
Authors: VEGA PJ BALABAN MO SIMS CA OKEEFE SF CORNELL JA
Citation: Pj. Vega et al., SUPERCRITICAL CARBON-DIOXIDE EXTRACTION EFFICIENCY FOR CAROTENES FROMCARROTS BY RSM, Journal of food science, 61(4), 1996, pp. 757
THERMAL-PROCESS SIMULATION OF CANNED FOODS UNDER MECHANICAL AGITATION
Authors: BICHIER JG TEIXEIRA AA BALABAN MO HEYLIGER TL
Citation: Jg. Bichier et al., THERMAL-PROCESS SIMULATION OF CANNED FOODS UNDER MECHANICAL AGITATION, Journal of food process engineering, 18(1), 1995, pp. 17-40
EFFECT OF CARBON-DIOXIDE ON THE INACTIVATION OF FLORIDA SPINY LOBSTERPOLYPHENOL OXIDASE
Authors: CHEN JS BALABAN MO WEI CI GLEESON RA MARSHALL MR
Citation: Js. Chen et al., EFFECT OF CARBON-DIOXIDE ON THE INACTIVATION OF FLORIDA SPINY LOBSTERPOLYPHENOL OXIDASE, Journal of the Science of Food and Agriculture, 61(2), 1993, pp. 253-259
OPTIMIZATION OF CARROT JUICE COLOR AND CLOUD STABILITY
Authors: SIMS CA BALABAN MO MATTHEWS RF
Citation: Ca. Sims et al., OPTIMIZATION OF CARROT JUICE COLOR AND CLOUD STABILITY, Journal of food science, 58(5), 1993, pp. 1129-1131
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