Risultati ricerca pubblicazioni

A moving boundary model for food isothermal drying and shrinkage. One-dimensional versus two-dimensional approaches

pubblicato su: JOURNAL OF FOOD PROCESS ENGINEERING - 2019
Adrover A., Brasiello A.

A moving boundary model for food isothermal drying and shrinkage. General setting

pubblicato su: JOURNAL OF FOOD ENGINEERING - 2018
Adrover A., Brasiello A., Ponso G.

A moving boundary model for food isothermal drying and shrinkage. A shortcut numerical method for estimating the shrinkage factor

pubblicato su: JOURNAL OF FOOD ENGINEERING - 2018
Adrover A, Brasiello A., Ponso G.

Influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices

pubblicato su: FOODS - 2020
Senadeera W., Adiletta G., Onal B., Di Matteo M., Russo P.

Optimization of hot air drying temperature combined with pre-treatment to improve physico-chemical and nutritional quality of ‘Annurca’ apple

pubblicato su: FOOD AND BIOPRODUCTS PROCESSING - 2019
Önal Begüm, Adiletta Giuseppina, Crescitelli Alessio, Di Matteo Marisa, Russo Paola

Tissue shrinkage in microwave ablation of liver: an ex vivo predictive model

pubblicato su: INTERNATIONAL JOURNAL OF HYPERTHERMIA - 2017
Amabile Claudio, Farina Laura, Lopresto Vanni, Pinto Rosanna, Cassarino Simone, Tosoratti Nevio, Goldberg S. Nahum, Cavagnaro Marta

A non-isothermal moving-boundary model for continuous and intermittent drying of pears

pubblicato su: FOODS - 2020
Adrover Alessandra, Venditti Claudia, Brasiello Antonio

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