Analysis of the nature of features of heat and mass transfer in discrete bulk of food products

Despite the importance of resolving issues related to predicting the formation of heat-moisture fields during storage of grain, seeds and bulk-stored roots and tubers and the changes in technological properties of food raw materials that depend on them, currently, the mathematical descriptions of th...

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Veröffentlicht in:	Journal of physics. Conference series Jg. 1479; H. 1; S. 12105 - 12113
Hauptverfasser:	Voronenko, B A, Leu, A G, Abushinov, E V, Yukhnik, I P
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Bristol IOP Publishing 01.03.2020
Schlagworte:	Boundary conditions Food Food products Heat transfer Mass transfer Mathematical models Moisture content Physics Raw materials
ISSN:	1742-6588, 1742-6596
Online-Zugang:	Volltext
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