Articles

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