Numerical modelling of conjugate heat and mass transfer during hydrofluidisation food freezing in different water solutions
Authors:
- Michal StebelMSMichal Stebel
- Jacek SmolkaJSJacek Smolka
- Michal PalaczMPMichal Palacz
- Trygve M. EikevikTETrygve M. Eikevik
- Ignat TolstorebrovITIgnat Tolstorebrov
- 1 January 2022
- journal article
- research article
- Published by Elsevier in Innovative Food Science & Emerging Technologies
- Vol. 75
Abstract
No abstract availableKeywords
Funding Information
- Narodowe Centrum Nauki (DEC-2016/22/E/ST8/00517)
- Silesian University of Technology (08/060/RGJ20/0251)
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