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Results:
1-7
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Results: 7
Authors:
LIU H
ZHOU LM
HAYAKAWA KI
Citation: H. Liu et al., SENSITIVITY ANALYSIS FOR HYGROSTRESS CRACK FORMATION IN CYLINDRICAL FOOD DURING DRYING, Journal of food science, 62(3), 1997, pp. 447-450
Authors:
AKIYAMA T
LIU H
HAYAKAWA KI
Citation: T. Akiyama et al., HYGROSTRESS-MULTICRACK FORMATION AND PROPAGATION IN CYLINDRICAL VISCOELASTIC FOOD UNDERGOING HEAT AND MOISTURE TRANSFER PROCESSES, International journal of heat and mass transfer, 40(7), 1997, pp. 1601-1609
Authors:
HAYAKAWA KI
WANG JJ
DEMASSAGUER PR
Citation: Ki. Hayakawa et al., SIMPLIFIED PREDICTIVE EQUATIONS FOR VARIABILITY OF THERMAL-PROCESS LETHALITY, Journal of food process engineering, 19(3), 1996, pp. 289-300
Authors:
VOUDOURIS N
HAYAKAWA KI
Citation: N. Voudouris et Ki. Hayakawa, PROBE LENGTH AND FILLING MATERIAL EFFECTS ON THERMAL-CONDUCTIVITY DETERMINED BY A MAXIMUM SLOPE DATA REDUCTION METHOD, Journal of food science, 60(3), 1995, pp. 456-460
Authors:
ITAYA Y
KOBAYASHI T
HAYAKAWA KI
Citation: Y. Itaya et al., 3-DIMENSIONAL HEAT AND MOISTURE TRANSFER WITH VISCOELASTIC STRAIN-STRESS FORMATION IN COMPOSITE FOOD DURING DRYING, International journal of heat and mass transfer, 38(7), 1995, pp. 1173-1185
Authors:
SAKAI N
HAYAKAWA KI
Citation: N. Sakai et Ki. Hayakawa, HEAT AND MOISTURE TRANSFER IN COMPOSITE FOOD THEORETICAL-ANALYSIS OF INFLUENCE OF SURFACE CONDUCTANCE AND COMPONENT ARRANGEMENT, Journal of food science, 58(6), 1993, pp. 1335-1339
Authors:
WANG JJ
HAYAKAWA KI
Citation: Jj. Wang et Ki. Hayakawa, MAXIMUM SLOPE METHOD FOR EVALUATING THERMAL-CONDUCTIVITY PROBE DATA, Journal of food science, 58(6), 1993, pp. 1340-1345
Risultati:
1-7
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