A new approach for the numerical calculation of freezing and thawing processes of foods using a modified fictitious heat flow method

authored by
Knut Franke
Organisation(s)
Institute of Food Science and Human Nutrition
Food Technology Section
Type
Article
Journal
Journal of Food Engineering
Volume
44
Pages
23-29
No. of pages
7
ISSN
0260-8774
Publication date
04.2000
Publication status
Published
Peer reviewed
Yes
Electronic version(s)
https://doi.org/10.1016/s0260-8774(99)00161-2 (Access: Unknown)