Articles

type: Journal
Title DOI Date
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 # 1383 - 02
Transport properties of a high porosity model food at above and sub-freezing temperature. Part 1) Thermophysical properties and water activity # 1383 - 02
Effective thermal conductivity of a high porosity model food at above and sub-freezing temperatures # 1382 - 08
Effective thermal conductivity evolution as a function of temperature and humidity during freezing of a high-porosity model food. # 1381 - 01
type: Conference
Title Date
Freezing assisted by RF (Radio Frequency) waves; state of the art and recent advances 1397 - 08
stability evaluation of paraffin-nano Al2O3 as a phase change material with high thermal conductivity 1392 - 12
Monitoring of ZnO nanoparticle release from nanocomposite packaging during caviar storage 1392 - 11
Heat and mass transfer modeling of part-baked Sangak bread packaged in modified atmosphere 1391 - 12
Mathematical modeling the thermal processing of canned green ripe olives 1390 - 01
The evolution of Caviar Color and Texture during Pasteurization Measurement and Modeling 1390 - 01
Study of Drying Kinetics of Dates (Barhi variety) during Drying in a Hot Dryer 1390 - 01
Study of Lipolysis and Proteolysis in Ultra Filtrated Cheese during Ripening 1390 - 01
Evaluation of Nanocomposite Packaging Containing ZnO on Shelf Life of Caviar 1390 - 01
Numerical Modeling of Heat Transfer during Pasteurization of Caviar 1390 - 01
Heat Transfer Modeling during Freezing of Part-Baked Sangak Bread 1390 - 01
Simulation of Salt and Moisture Transfer in UF Feta Cheese during Dry Salting 1390 - 01
Modelling of UF-Cheese Proteolysis and Lipolysis Reactions at the Different Temperatures 1390 - 01
Thin Layer Drying Modeling of Date Palm (Phoenix dactylifera) by a Cabinet Dryer 1390 - 01
Hat transfer modeling during freezing of part baked Sangak bread 1389 - 08
Mass transfer Modeling in UF Cheese during Ripening process 1389 - 08