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Results: 1-25/61
Authors:
NSONZI F
RAMASWAMY HS
Citation: F. Nsonzi et Hs. Ramaswamy, QUALITY EVALUATION OF OSMO-CONVECTIVE DRIED BLUEBERRIES, Drying technology, 16(3-5), 1998, pp. 705-723
Authors:
NSONZI F
RAMASWAMY HS
Citation: F. Nsonzi et Hs. Ramaswamy, OSMOTIC DEHYDRATION KINETICS OF BLUEBERRIES, Drying technology, 16(3-5), 1998, pp. 725-741
Authors:
RAMASWAMY HS
NSONZI F
Citation: Hs. Ramaswamy et F. Nsonzi, CONVECTIVE-AIR DRYING KINETICS OF OSMOTICALLY PRETREATED BLUEBERRIES, Drying technology, 16(3-5), 1998, pp. 743-759
Authors:
SREEKANTH S
RAMASWAMY HS
SABLANI S
Citation: S. Sreekanth et al., PREDICTION OF PSYCHROMETRIC PARAMETERS USING NEURAL NETWORKS, Drying technology, 16(3-5), 1998, pp. 825-837
Authors:
SABLANI SS
RAMASWAMY HS
Citation: Ss. Sablani et Hs. Ramaswamy, MULTIPARTICLE MIXING BEHAVIOR AND ITS ROLE IN HEAT-TRANSFER DURING END-OVER-END AGITATION OF CANS, Journal of food engineering, 38(2), 1998, pp. 141-152
Authors:
GRABOWSKI S
RAMASWAMY HS
Citation: S. Grabowski et Hs. Ramaswamy, BEND-EFFECTS ON THE RESIDENCE TIME DISTRIBUTION OF SOLID FOOD PARTICLES IN A HOLDING TUBE, Canadian agricultural engineering, 40(2), 1998, pp. 121-126
Authors:
RAMASWAMY HS
RAUBER JM
RAGHAVAN GSV
VANDEVOORT FR
Citation: Hs. Ramaswamy et al., EVALUATION OF SHIELDED THERMOCOUPLES FOR MEASURING TEMPERATURE OF FOODS IN A MICROWAVE-OVEN, Journal of Food Science and Technology, 35(4), 1998, pp. 325-329
Authors:
RAMASWAMY HS
FAKHOURI MO
Citation: Hs. Ramaswamy et Mo. Fakhouri, MICROWAVE BLANCHING - EFFECT ON PEROXIDASE-ACTIVITY, TEXTURE AND QUALITY OF FROZEN VEGETABLES, Journal of Food Science and Technology, 35(3), 1998, pp. 216-222
Authors:
RAMASWAMY HS
GRABOWSKI S
Citation: Hs. Ramaswamy et S. Grabowski, IDENTIFICATION OF FASTEST VELOCITY PARTICLE IN TUBE FLOW - SINGLE VS MULTIPARTICLE APPROACH, Journal of food science, 63(4), 1998, pp. 565-570
Authors:
RAMASWAMY HS
AWUAH GB
SIMPSON BK
Citation: Hs. Ramaswamy et al., HEAT-TRANSFER AND LETHALITY CONSIDERATIONS IN ASEPTIC PROCESSING OF LIQUID PARTICLE MIXTURES - A REVIEW/, Critical reviews in food science and nutrition, 37(3), 1997, pp. 253-286
Authors:
SABLANI SS
RAMASWAMY HS
SREEKANTH S
PRASHER SO
Citation: Ss. Sablani et al., NEURAL-NETWORK MODELING OF HEAT-TRANSFER TO LIQUID PARTICLE MIXTURES IN CANS SUBJECTED TO END-OVER-END PROCESSING, Food research international, 30(2), 1997, pp. 105-116
Authors:
GRABOWSKI S
MUJUMDAR AS
RAMASWAMY HS
STRUMILLO C
Citation: S. Grabowski et al., EVALUATION OF FLUIDIZED VERSUS SPOUTED BED DRYING OF BAKERS-YEAST, Drying technology, 15(2), 1997, pp. 625-634
Authors:
SABLANI SS
RAMASWAMY HS
MUJUMDAR AS
Citation: Ss. Sablani et al., DIMENSIONLESS CORRELATIONS FOR CONVECTIVE HEAT-TRANSFER TO LIQUID ANDPARTICLES IN CANS SUBJECTED TO END-OVER-END ROTATION, Journal of food engineering, 34(4), 1997, pp. 453-472
Authors:
TAJCHAKAVIT S
RAMASWAMY HS
Citation: S. Tajchakavit et Hs. Ramaswamy, CONTINUOUS-FLOW MICROWAVE INACTIVATION KINETICS OF PECTIN METHYL ESTERASE IN ORANGE JUICE, Journal of food processing and preservation, 21(5), 1997, pp. 365-378
Authors:
RAMASWAMY HS
SABLANI SS
Citation: Hs. Ramaswamy et Ss. Sablani, PARTICLE MOTION AND HEAT-TRANSFER IN CANS DURING END-OVER-END ROTATION - INFLUENCE OF PHYSICAL-PROPERTIES AND ROTATIONAL SPEED, Journal of food processing and preservation, 21(2), 1997, pp. 105-127
Authors:
ZAREIFARD MR
RAMASWAMY HS
Citation: Mr. Zareifard et Hs. Ramaswamy, A NEW TECHNIQUE FOR EVALUATING FLUID-TO-PARTICLE HEAT-TRANSFER COEFFICIENTS UNDER TUBE-FLOW CONDITIONS INVOLVING PARTICLE OSCILLATORY MOTION, Journal of food process engineering, 20(6), 1997, pp. 453-475
Authors:
SABLANI SS
RAMASWAMY HS
Citation: Ss. Sablani et Hs. Ramaswamy, HEAT-TRANSFER TO PARTICLES IN CANS WITH END-OVER-END ROTATION - INFLUENCE OF PARTICLE-SIZE AND CONCENTRATION (PERCENT-V V)/, Journal of food process engineering, 20(4), 1997, pp. 265-283
Authors:
MUSSA DM
RAMASWAMY HS
Citation: Dm. Mussa et Hs. Ramaswamy, ULTRA-HIGH PRESSURE PASTEURIZATION OF MILK - KINETICS OF MICROBIAL DESTRUCTION AND CHANGES IN PHYSICOCHEMICAL CHARACTERISTICS, Lebensmittel-Wissenschaft + Technologie, 30(6), 1997, pp. 551-557
Authors:
RAMASWAMY HS
SABLANI SS
Citation: Hs. Ramaswamy et Ss. Sablani, PARTICLE-SHAPE INFLUENCE ON HEAT-TRANSFER IN CANS CONTAINING LIQUID PARTICLE MIXTURES SUBJECTED TO END-OVER-END ROTATION, Lebensmittel-Wissenschaft + Technologie, 30(5), 1997, pp. 525-535
Authors:
ABDELRAHIM KA
RAMASWAMY HS
MARCOTTE M
Citation: Ka. Abdelrahim et al., RESIDENCE TIME DISTRIBUTIONS OF MEAT AND CARROT CUBES IN THE HOLDING TUBE OF AN ASEPTIC PROCESSING SYSTEM, Lebensmittel-Wissenschaft + Technologie, 30(1), 1997, pp. 9-22
Authors:
TAJCHAKAVIT S
RAMASWAMY HS
Citation: S. Tajchakavit et Hs. Ramaswamy, THERMAL VS MICROWAVE INACTIVATION KINETICS OF PECTIN METHYLESTERASE IN ORANGE JUICE UNDER BATCH MODE HEATING CONDITIONS, Lebensmittel-Wissenschaft + Technologie, 30(1), 1997, pp. 85-93
Authors:
RAMASWAMY HS
AWUAH GB
SIMPSON BK
Citation: Hs. Ramaswamy et al., BIOLOGICAL VERIFICATION OF FLUID-TO-PARTICLE INTERFACIAL HEAT-TRANSFER COEFFICIENTS IN A PILOT-SCALE HOLDING TUBE SIMULATOR, Biotechnology progress, 12(4), 1996, pp. 527-532
Authors:
BASAK S
RAMASWAMY HS
Citation: S. Basak et Hs. Ramaswamy, ULTRA-HIGH PRESSURE TREATMENT OF ORANGE JUICE - A KINETIC-STUDY ON INACTIVATION OF PECTIN METHYL ESTERASE, Food research international, 29(7), 1996, pp. 601-607
Authors:
RAMASWAMY HS
AWUAH GB
SIMPSON BK
Citation: Hs. Ramaswamy et al., INFLUENCE OF PARTICLE CHARACTERISTICS ON FLUID-TO-PARTICLE HEAT-TRANSFER COEFFICIENT IN A PILOT-SCALE HOLDING TUBE SIMULATOR, Food research international, 29(3-4), 1996, pp. 291-300
Authors:
RAMASWAMY HS
AWUAH GB
KIM HJ
CHOI YM
Citation: Hs. Ramaswamy et al., EVALUATION OF A CHEMICAL MARKER FOR PROCESS LETHALITY MEASUREMENT AT 110C IN A CONTINUOUS-FLOW HOLDING TUBE, Journal of food processing and preservation, 20(3), 1996, pp. 235-249