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Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg
Thermal Pasteurization of Eggs, as a widely used nutritive food, has been simulated. A three‐dimensional numerical model, computational fluid dynamics codes of heat transfer equations using heat natural convection, and conduction mechanisms, based on finite element method, was developed to study the...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2015
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708634/ https://www.ncbi.nlm.nih.gov/pubmed/26788309 http://dx.doi.org/10.1002/fsn3.257 |