화학공학소재연구정보센터
검색결과 : 11건
No. Article
1 Putting Pressure on Food
Balasubramaniam VM, Nitin N, Krishnamurthy K, Sulaiman A
Chemical Engineering Progress, 115(5), 56, 2019
2 High pressure assisted osmotic dehydrated ginger slices
Dash KK, Balasubramaniam VM, Kamat S
Journal of Food Engineering, 247, 19, 2019
3 Kinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure-thermal treatment
Dhakal S, Balasubramaniam VM, Ayvaz H, Rodriguez-Saona LE
Journal of Food Engineering, 224, 62, 2018
4 Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study
Martinez-Monteagudo SI, Kamat S, Patel N, Konuklar G, Rangavajla N, Balasubramaniam VM
Journal of Food Engineering, 193, 42, 2017
5 Estimating pressure induced changes in vegetable tissue using in situ electrical conductivity measurement and instrumental analysis
Park SH, Balasubramaniam VM, Sastry SK
Journal of Food Engineering, 114(1), 47, 2013
6 Compressibility and density of select liquid and solid foods under pressures up to 700 MPa
Min S, Sastry SK, Balasubramaniam VM
Journal of Food Engineering, 96(4), 568, 2010
7 Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing
Rastogi NK, Nguyen LT, Balasubramaniam VM
Journal of Food Engineering, 88(4), 541, 2008
8 Quasi-adiabatic temperature increase during high pressure processing of selected foods
Patazca E, Koutchma T, Balasubramaniam VM
Journal of Food Engineering, 80(1), 199, 2007
9 In situ electrical conductivity measurement of select liquid foods under hydrostatic pressure to 800 MPa
Min S, Sastry SK, Balasubramaniam VM
Journal of Food Engineering, 82(4), 489, 2007
10 Thermal conductivity of selected liquid foods at elevated pressures up to 700 MPa
Ramaswmy R, Balasubramaniam VM, Sastry SK
Journal of Food Engineering, 83(3), 444, 2007