Articles

type: Journal
Title DOI Date type
Transport properties of a high porosity model food at above and sub-freezing temperature. Part 1) Thermophysical properties and water activity # Journal
Transport properties of a high porosity model food at above and sub-freezing temperature. Part 2) Evaluation of the effective moisture diffusivity from drying data # Journal
Effective thermal conductivity of a high porosity model food at above and sub-freezing temperatures # Journal
Effective thermal conductivity evolution as a function of temperature and humidity during freezing of a high-porosity model food. # Journal
type: Conference
Title Date type
Freezing assisted by RF (Radio Frequency) waves; state of the art and recent advances Conference
stability evaluation of paraffin-nano Al2O3 as a phase change material with high thermal conductivity Conference
Monitoring of ZnO nanoparticle release from nanocomposite packaging during caviar storage Conference
Heat and mass transfer modeling of part-baked Sangak bread packaged in modified atmosphere Conference
Heat Transfer Modeling during Freezing of Part-Baked Sangak Bread Conference
Simulation of Salt and Moisture Transfer in UF Feta Cheese during Dry Salting Conference
Modelling of UF-Cheese Proteolysis and Lipolysis Reactions at the Different Temperatures Conference
Thin Layer Drying Modeling of Date Palm (Phoenix dactylifera) by a Cabinet Dryer Conference
Mathematical modeling the thermal processing of canned green ripe olives Conference
The evolution of Caviar Color and Texture during Pasteurization Measurement and Modeling Conference
Study of Drying Kinetics of Dates (Barhi variety) during Drying in a Hot Dryer Conference
Study of Lipolysis and Proteolysis in Ultra Filtrated Cheese during Ripening Conference
Evaluation of Nanocomposite Packaging Containing ZnO on Shelf Life of Caviar Conference
Numerical Modeling of Heat Transfer during Pasteurization of Caviar Conference
Numerical modeling of thin layer cabinet drying of shelled pistachio samples Conference
Estimation of NaCl and Water diffusion coefficients value in Ultrafiltration Feta cheese during dry salting Conference