Analysis and simplification of a mathematical model for high-pressure food processes

DOI10.1016/j.amc.2013.10.030zbMath1354.92046OpenAlexW2017340444MaRDI QIDQ505710

Yong-Cai Geng, Sumit K. Garg

Publication date: 26 January 2017

Published in: Applied Mathematics and Computation (Search for Journal in Brave)

Full work available at URL: https://doi.org/10.1016/j.amc.2013.10.030

zbMATH Keywords

modellingheat transferhigh pressureboundary layer solutionfood technologyseparation of variables solution

Mathematics Subject Classification ID

Related Items (2)

On the identification of a thermal expansion coefficient ⋮ Estimating a pressure dependent thermal conductivity coefficient with applications in food technology

Cites Work

• A short tale of long tail integration
• ON THE MODELLING AND SIMULATION OF HIGH PRESSURE PROCESSES AND INACTIVATION OF ENZYMES IN FOOD ENGINEERING
• Generalized enthalpy model of a high-pressure shift freezing process

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