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