화학공학소재연구정보센터
검색결과 : 1,648건
No. Article
961 Modeling of wheat soaking using two artificial neural networks (MLP and RBF)
Kashaninejad M, Dehghani AA, Kashiri M
Journal of Food Engineering, 91(4), 602, 2009
962 Mathematical modeling of combined far-infrared and vacuum drying banana slice
Swasdisevi T, Devahastin S, Sa-Adchom P, Soponronnarit S
Journal of Food Engineering, 92(1), 100, 2009
963 Analysis of bread loss factor using modified Debye equations
Liu YH, Tang JM, Mao ZH
Journal of Food Engineering, 93(4), 453, 2009
964 Effect of glycerol on the moisture sorption isotherms of figs
Farahnaky A, Ansari S, Majzoobi M
Journal of Food Engineering, 93(4), 468, 2009
965 The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheese making
Everard CD, O'Callaghan DJ, Mateo MJ, Castillo M, Payne FA, O'Donnell CP
Journal of Food Engineering, 94(1), 1, 2009
966 Study of moisture and salt transfers during salting of sardine fillets
Boudhrioua N, Djendoubi N, Bellagha S, Kechaou N
Journal of Food Engineering, 94(1), 83, 2009
967 Simplified algorithm for the prediction of water sorption isotherms of fruits, vegetables and legumes based upon chemical composition
Moreira R, Chenlo F, Torres MD
Journal of Food Engineering, 94(3-4), 334, 2009
968 Drying kinetics of high moisture paddy undergoing vibration-assisted infrared (IR) drying
Das I, Das SK, Bal S
Journal of Food Engineering, 95(1), 166, 2009
969 Characterization of vapor-induced and liquid-induced moisture migration through fractionated palm kernel (PKO) based multiphase systems
Yuan Q, Hanselmann W, Anantheswaran RC
Journal of Food Engineering, 95(3), 460, 2009
970 Performance of an impact type device for continuous production of paneer
Das S, Das H
Journal of Food Engineering, 95(4), 579, 2009