Mass transfer coefficient in food processing: Compilation of literature data

Krokida, MK; Zogzas, NP; Maroulis, ZB

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Zogzas, NP	en
dc.contributor.author	Maroulis, ZB	en
dc.date.accessioned	2014-03-01T01:16:41Z
dc.date.available	2014-03-01T01:16:41Z
dc.date.issued	2001	en
dc.identifier.issn	1094-2912	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14177
dc.subject	Food Processing	en
dc.subject	Mass Transfer Coefficient	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	SIMULATION	en
dc.subject.other	PRODUCTS	en
dc.subject.other	STORAGE	en
dc.subject.other	MODEL	en
dc.subject.other	HEAT	en
dc.title	Mass transfer coefficient in food processing: Compilation of literature data	en
heal.type	journalArticle	en
heal.identifier.primary	10.1081/JFP-100108643	en
heal.identifier.secondary	http://dx.doi.org/10.1081/JFP-100108643	en
heal.language	English	en
heal.publicationDate	2001	en
heal.abstract	Mass transfer coefficient data in food processing were retrieved from literature and classified per process and material. Most of the data were available in the form of empirical equations using dimensionless numbers. All available empirical equations were transformed in the form of mass transfer factor versus Reynolds number (j(M) = aRe(n)). Average equations for each process are also proposed.	en
heal.publisher	MARCEL DEKKER INC	en
heal.journalName	International Journal of Food Properties	en
dc.identifier.doi	10.1081/JFP-100108643	en
dc.identifier.isi	ISI:000171911700001	en
dc.identifier.volume	4	en
dc.identifier.issue	3	en
dc.identifier.spage	373	en
dc.identifier.epage	382	en