Mass transfer coefficient in food processing

dc.contributor.author	Κροκίδα, Μαγδαλινή Κ.	el
dc.contributor.author	Ζόγκζας, Νικόλαος Π.	el
dc.contributor.author	Μαρούλης, Ζαχαρίας Β.	el
dc.date.accessioned	2015-05-27T06:55:04Z
dc.date.available	2015-05-27T06:55:04Z
dc.date.issued	2015-05-27
dc.identifier.uri	http://hdl.handle.net/11400/11219
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.tandfonline.com/doi/abs/10.1081/JFP-100108643	el
dc.subject	Food processing
dc.subject	Dimensionless numbers
dc.subject	Mass transfer coefficient
dc.subject	Μαζική μεταφορά συντελεστή
dc.subject	Επεξεργασία τροφίμων
dc.subject	Αδιάστατοι αριθμοί
dc.title	Mass transfer coefficient in food processing	en
heal.type	journalArticle
heal.secondaryTitle	compilation of literature data	en
heal.classification	Chemical technology
heal.classification	Food technology
heal.classification	Χημική τεχνολογία
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://skos.um.es/unescothes/C00565
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Χημική τεχνολογία
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.keywordURI	http://lod.nal.usda.gov/2132
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85038038
heal.identifier.secondary	DOI:10.1081/JFP-100108643
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.publicationDate	2001-11
heal.bibliographicCitation	Krokida, M. K., Zogzas, N. P. and Maroulis, Z. B. (2001). Mass transfer coefficient in food processing: compilation of literature data. "International Journal of Food Properties", 4(3), November 2001. pp 373-382. Available from: http://www.tandfonline.com/doi/abs/10.1081/JFP-100108643. [Accessed 17/08/2006]	en
heal.abstract	Mass transfer coefficient data in food processing were retrieved from literature and classified per process and material. Most of the data were available in the form of empirical equations using dimensionless numbers. All available empirical equations were transformed in the form of mass transfer factor versus Reynolds number (jM=aRen). Average equations for each process are also proposed.	en
heal.journalName	International Journal of Food Properties	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true