ReP USP - Resultado da busca

Artigo de periodico
Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice (2024)
Amaro, Kaiky Cesar ; Russo, Guilherme ; Fan, Danielle Lu; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: Food and Bioproducts Processing. Unidade: EP
Subjects: TRANSFERÊNCIA DE CALOR, PECTINA, VITAMINA C
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AMARO, Kaiky Cesar et al. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. Food and Bioproducts Processing, v. 144, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2024.01.015. Acesso em: 26 set. 2024.
APA
Amaro, K. C., Russo, G., Fan, D. L., Gut, J. A. W., & Tadini, C. C. (2024). Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. Food and Bioproducts Processing, 144, 1-12. doi:10.1016/j.fbp.2024.01.015
NLM
Amaro KC, Russo G, Fan DL, Gut JAW, Tadini CC. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice [Internet]. Food and Bioproducts Processing. 2024 ; 144 1-12.[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015
Vancouver
Amaro KC, Russo G, Fan DL, Gut JAW, Tadini CC. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice [Internet]. Food and Bioproducts Processing. 2024 ; 144 1-12.[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015
Artigo de periodico
Modeling of continuous thermal processing of a non-Newtonian liquid food under diffusive laminar flow in a tubular system (2012)
Kechichian, Viviane; Crivellari, Gabriel Pereira; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: International Journal of Heat and Mass Transfer. Unidade: EP
Subjects: PROCESSAMENTO DE ALIMENTOS, TRANSFERÊNCIA DE CALOR, MODELOS MATEMÁTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KECHICHIAN, Viviane et al. Modeling of continuous thermal processing of a non-Newtonian liquid food under diffusive laminar flow in a tubular system. International Journal of Heat and Mass Transfer, v. 55, n. 21–22, p. 5783-5792, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.ijheatmasstransfer.2012.05.075. Acesso em: 26 set. 2024.
APA
Kechichian, V., Crivellari, G. P., Gut, J. A. W., & Tadini, C. C. (2012). Modeling of continuous thermal processing of a non-Newtonian liquid food under diffusive laminar flow in a tubular system. International Journal of Heat and Mass Transfer, 55( 21–22), 5783-5792. doi:10.1016/j.ijheatmasstransfer.2012.05.075
NLM
Kechichian V, Crivellari GP, Gut JAW, Tadini CC. Modeling of continuous thermal processing of a non-Newtonian liquid food under diffusive laminar flow in a tubular system [Internet]. International Journal of Heat and Mass Transfer. 2012 ; 55( 21–22): 5783-5792.[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.ijheatmasstransfer.2012.05.075
Vancouver
Kechichian V, Crivellari GP, Gut JAW, Tadini CC. Modeling of continuous thermal processing of a non-Newtonian liquid food under diffusive laminar flow in a tubular system [Internet]. International Journal of Heat and Mass Transfer. 2012 ; 55( 21–22): 5783-5792.[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.ijheatmasstransfer.2012.05.075
Artigo de periodico
Heat transfer during thermal processing of a temperature dependent non-Newtonian fluid in a tubular heat exchanger (2007)
Ditchfield, Cynthia ; Tadini, Carmen Cecília ; Singh, Rakesh K.; Toledo, Romeo T.
Source: Chemical Engineering and Processing. Unidade: EP
Subjects: BANANA (PROCESSAMENTO), ENGENHARIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, TRANSFERÊNCIA DE CALOR, TROCADORES DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DITCHFIELD, Cynthia et al. Heat transfer during thermal processing of a temperature dependent non-Newtonian fluid in a tubular heat exchanger. Chemical Engineering and Processing, v. 46, n. 5, p. 472-476, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.cep.2006.05.018. Acesso em: 26 set. 2024.
APA
Ditchfield, C., Tadini, C. C., Singh, R. K., & Toledo, R. T. (2007). Heat transfer during thermal processing of a temperature dependent non-Newtonian fluid in a tubular heat exchanger. Chemical Engineering and Processing, 46( 5), 472-476. doi:10.1016/j.cep.2006.05.018
NLM
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Heat transfer during thermal processing of a temperature dependent non-Newtonian fluid in a tubular heat exchanger [Internet]. Chemical Engineering and Processing. 2007 ;46( 5): 472-476.[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.cep.2006.05.018
Vancouver
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Heat transfer during thermal processing of a temperature dependent non-Newtonian fluid in a tubular heat exchanger [Internet]. Chemical Engineering and Processing. 2007 ;46( 5): 472-476.[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.cep.2006.05.018
Artigo de periodico
Influence of temperature and concentration on thermophysical properties of yellow mombin (2006)
Assis, Mitzi Maria Martins; Lannes, Suzana Caetano da Silva ; Tadini, Carmen Cecília ; Telis, Vânia Regina Nicoletti; Telis Romero, Javier
Source: European Food and Technology. Unidades: FCF, EP
Subjects: ALIMENTOS, CAJÁ, ENGENHARIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, REOLOGIA, SUCOS DE FRUTAS, TRANSFERÊNCIA DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ASSIS, Mitzi Maria Martins et al. Influence of temperature and concentration on thermophysical properties of yellow mombin. European Food and Technology, v. 223, n. 5, p. 585-593, 2006Tradução . . Disponível em: https://doi.org/10.1007/s00217-005-0236-2. Acesso em: 26 set. 2024.
APA
Assis, M. M. M., Lannes, S. C. da S., Tadini, C. C., Telis, V. R. N., & Telis Romero, J. (2006). Influence of temperature and concentration on thermophysical properties of yellow mombin. European Food and Technology, 223( 5), 585-593. doi:10.1007/s00217-005-0236-2
NLM
Assis MMM, Lannes SC da S, Tadini CC, Telis VRN, Telis Romero J. Influence of temperature and concentration on thermophysical properties of yellow mombin [Internet]. European Food and Technology. 2006 ; 223( 5): 585-593.[citado 2024 set. 26 ] Available from: https://doi.org/10.1007/s00217-005-0236-2
Vancouver
Assis MMM, Lannes SC da S, Tadini CC, Telis VRN, Telis Romero J. Influence of temperature and concentration on thermophysical properties of yellow mombin [Internet]. European Food and Technology. 2006 ; 223( 5): 585-593.[citado 2024 set. 26 ] Available from: https://doi.org/10.1007/s00217-005-0236-2
Trabalho de evento
Enthalpy and heat capacity of bread dough at freezing and refrigeration temperatures (2006)
Matuda, Tatiana Guinoza ; Pessôa Filho, Pedro de Alcântara ; Tadini, Carmen Cecília
Source: Proceedings. Conference titles: International Symposium on Future of Food Engineering. Unidade: EP
Subjects: ALIMENTOS, CONGELAMENTO, ENGENHARIA DE ALIMENTOS, PANIFICAÇÃO, PÃO (TRATAMENTO TÉRMICO), TRANSFERÊNCIA DE CALOR, TERMODINÂMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATUDA, Tatiana Guinoza e PESSÔA FILHO, Pedro de Alcântara e TADINI, Carmen Cecília. Enthalpy and heat capacity of bread dough at freezing and refrigeration temperatures. 2006, Anais.. Varsóvia: CIGR, 2006. Disponível em: http://sites.poli.usp.br/pqi/lea/docs/cigr2006d.pdf. Acesso em: 26 set. 2024.
APA
Matuda, T. G., Pessôa Filho, P. de A., & Tadini, C. C. (2006). Enthalpy and heat capacity of bread dough at freezing and refrigeration temperatures. In Proceedings. Varsóvia: CIGR. Recuperado de http://sites.poli.usp.br/pqi/lea/docs/cigr2006d.pdf
NLM
Matuda TG, Pessôa Filho P de A, Tadini CC. Enthalpy and heat capacity of bread dough at freezing and refrigeration temperatures [Internet]. Proceedings. 2006 ;[citado 2024 set. 26 ] Available from: http://sites.poli.usp.br/pqi/lea/docs/cigr2006d.pdf
Vancouver
Matuda TG, Pessôa Filho P de A, Tadini CC. Enthalpy and heat capacity of bread dough at freezing and refrigeration temperatures [Internet]. Proceedings. 2006 ;[citado 2024 set. 26 ] Available from: http://sites.poli.usp.br/pqi/lea/docs/cigr2006d.pdf
Artigo de periodico
Experimental and numerical heat transfer in a plate heat exchanger (2006)
Galeazzo, Flavio C. C.; Miura, Raquel Yuriko; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: Chemical Engineering Science. Unidade: EP
Subjects: MODELOS MATEMÁTICOS, PROCESSAMENTO DE ALIMENTOS, TRANSFERÊNCIA DE CALOR, TROCADORES DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GALEAZZO, Flavio C. C. et al. Experimental and numerical heat transfer in a plate heat exchanger. Chemical Engineering Science, v. No, n. 21, p. 7133-7138, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.ces.2006.07.029. Acesso em: 26 set. 2024.
APA
Galeazzo, F. C. C., Miura, R. Y., Gut, J. A. W., & Tadini, C. C. (2006). Experimental and numerical heat transfer in a plate heat exchanger. Chemical Engineering Science, No( 21), 7133-7138. doi:10.1016/j.ces.2006.07.029
NLM
Galeazzo FCC, Miura RY, Gut JAW, Tadini CC. Experimental and numerical heat transfer in a plate heat exchanger [Internet]. Chemical Engineering Science. 2006 ; No( 21): 7133-7138.[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.ces.2006.07.029
Vancouver
Galeazzo FCC, Miura RY, Gut JAW, Tadini CC. Experimental and numerical heat transfer in a plate heat exchanger [Internet]. Chemical Engineering Science. 2006 ; No( 21): 7133-7138.[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.ces.2006.07.029
Artigo de periodico
Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger (2006)
Ditchfield, Cynthia ; Tadini, Carmen Cecília ; Singh, R. K.; Toledo, Romeo T.
Source: Journal of Food Engineering. Unidade: EP
Subjects: ALIMENTOS, BANANA, ENGENHARIA DE ALIMENTOS, TROCADORES DE CALOR, TRANSFERÊNCIA DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DITCHFIELD, Cynthia et al. Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger. Journal of Food Engineering, v. 76, n. 4, p. 632-638, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2005.06.015. Acesso em: 26 set. 2024.
APA
Ditchfield, C., Tadini, C. C., Singh, R. K., & Toledo, R. T. (2006). Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger. Journal of Food Engineering, 76( 4), 632-638. doi:10.1016/j.jfoodeng.2005.06.015
NLM
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger [Internet]. Journal of Food Engineering. 2006 ; 76( 4): 632-638.[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.06.015
Vancouver
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger [Internet]. Journal of Food Engineering. 2006 ; 76( 4): 632-638.[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2005.06.015
Trabalho de evento-resumo
Use of DSC and water activity data to determine thermophysical properties of bread dough (2006)
Matuda, Tatiana Guinoza ; Tadini, Carmen Cecília ; Pessôa Filho, Pedro de Alcântara
Source: Book of abstracts. Conference titles: International Symposium on Calorimetry and Chemical Thermodynamics. Unidade: EP
Subjects: MODELOS MATEMÁTICOS, PÃO, TRANSFERÊNCIA DE CALOR, TERMODINÂMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATUDA, Tatiana Guinoza e TADINI, Carmen Cecília e PESSÔA FILHO, Pedro de Alcântara. Use of DSC and water activity data to determine thermophysical properties of bread dough. 2006, Anais.. Campinas: UNICAMP, 2006. . Acesso em: 26 set. 2024.
APA
Matuda, T. G., Tadini, C. C., & Pessôa Filho, P. de A. (2006). Use of DSC and water activity data to determine thermophysical properties of bread dough. In Book of abstracts. Campinas: UNICAMP.
NLM
Matuda TG, Tadini CC, Pessôa Filho P de A. Use of DSC and water activity data to determine thermophysical properties of bread dough. Book of abstracts. 2006 ;[citado 2024 set. 26 ]
Vancouver
Matuda TG, Tadini CC, Pessôa Filho P de A. Use of DSC and water activity data to determine thermophysical properties of bread dough. Book of abstracts. 2006 ;[citado 2024 set. 26 ]
Trabalho de evento
Experimental determination of heat transfer coefficients in banana puree (2005)
Ditchfield, Cynthia ; Tadini, Carmen Cecília ; Singh, Rakesh K.; Toledo, Romeo T.
Source: European Seminar 77, Heat and Mass Transfer in Food Processing : proceedings. Conference titles: Congresso Nazionale UIT Sulla Transmissione Del Calore. Unidade: EP
Subjects: ALIMENTOS, BANANA, ENGENHARIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, TRANSFERÊNCIA DE CALOR, TROCADORES DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DITCHFIELD, Cynthia et al. Experimental determination of heat transfer coefficients in banana puree. 2005, Anais.. Parma: Universitá Degli Studi di Parma, 2005. . Acesso em: 26 set. 2024.
APA
Ditchfield, C., Tadini, C. C., Singh, R. K., & Toledo, R. T. (2005). Experimental determination of heat transfer coefficients in banana puree. In European Seminar 77, Heat and Mass Transfer in Food Processing : proceedings. Parma: Universitá Degli Studi di Parma.
NLM
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Experimental determination of heat transfer coefficients in banana puree. European Seminar 77, Heat and Mass Transfer in Food Processing : proceedings. 2005 ;[citado 2024 set. 26 ]
Vancouver
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Experimental determination of heat transfer coefficients in banana puree. European Seminar 77, Heat and Mass Transfer in Food Processing : proceedings. 2005 ;[citado 2024 set. 26 ]
Trabalho de evento
HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. (2004)
Gut, Jorge Andrey Wilhelms ; Fernandes, Renato; Tadini, Carmen Cecília ; Pinto, José Maurício
Source: ICEF9. Conference titles: Internatinal Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: INDÚSTRIA DE ALIMENTOS, LATICÍNIOS, LEITE, MODELOS MATEMÁTICOS, PASTEURIZAÇÃO, TRANSFERÊNCIA DE CALOR, TROCADORES DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUT, Jorge Andrey Wilhelms et al. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 26 set. 2024.
APA
Gut, J. A. W., Fernandes, R., Tadini, C. C., & Pinto, J. M. (2004). HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. In ICEF9. Montpellier: ICEF9.
NLM
Gut JAW, Fernandes R, Tadini CC, Pinto JM. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. ICEF9. 2004 ;[citado 2024 set. 26 ]
Vancouver
Gut JAW, Fernandes R, Tadini CC, Pinto JM. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. ICEF9. 2004 ;[citado 2024 set. 26 ]
Trabalho de evento-resumo
Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger (2004)
Ditchfield, Cynthia ; Tadini, Carmen Cecília ; Singh, Rakesh K.; Toledo, Romeo T.
Source: ICEF9. Conference titles: International Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: ALIMENTOS, BANANA, TROCADORES DE CALOR, TRANSFERÊNCIA DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DITCHFIELD, Cynthia et al. Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 26 set. 2024.
APA
Ditchfield, C., Tadini, C. C., Singh, R. K., & Toledo, R. T. (2004). Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger. In ICEF9. Montpellier: ICEF9.
NLM
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger. ICEF9. 2004 ;[citado 2024 set. 26 ]
Vancouver
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger. ICEF9. 2004 ;[citado 2024 set. 26 ]
Trabalho de evento
Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger (2004)
Ditchfield, Cynthia ; Tadini, Carmen Cecília ; Singh, Rakesh K.; Toledo, Romeo T.
Source: ICEF9. Conference titles: International Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires,. Unidade: EP
Subjects: ALIMENTOS, BANANA, TROCADORES DE CALOR, TRANSFERÊNCIA DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DITCHFIELD, Cynthia et al. Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 26 set. 2024.
APA
Ditchfield, C., Tadini, C. C., Singh, R. K., & Toledo, R. T. (2004). Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger. In ICEF9. Montpellier: ICEF9.
NLM
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger. ICEF9. 2004 ;[citado 2024 set. 26 ]
Vancouver
Ditchfield C, Tadini CC, Singh RK, Toledo RT. Residence time distribution, heat transfer coefficients, velocity and temperature profiles of banana puree in a tubular heat exchanger. ICEF9. 2004 ;[citado 2024 set. 26 ]
Trabalho de evento-resumo
HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. (2004)
Gut, Jorge Andrey Wilhelms ; Fernandes, Renato; Tadini, Carmen Cecília ; Pinto, José Maurício
Source: ICEF9. Conference titles: International Congress on Engineeering and Food Congrés International de Genies de Procédés Alimentaires. Unidade: EP
Subjects: INDÚSTRIA DE ALIMENTOS, LATICÍNIOS, LEITE, MODELOS MATEMÁTICOS, PASTEURIZAÇÃO, TRANSFERÊNCIA DE CALOR, TROCADORES DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUT, Jorge Andrey Wilhelms et al. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. 2004, Anais.. Montpellier: ICEF9, 2004. . Acesso em: 26 set. 2024.
APA
Gut, J. A. W., Fernandes, R., Tadini, C. C., & Pinto, J. M. (2004). HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. In ICEF9. Montpellier: ICEF9.
NLM
Gut JAW, Fernandes R, Tadini CC, Pinto JM. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. ICEF9. 2004 ;[citado 2024 set. 26 ]
Vancouver
Gut JAW, Fernandes R, Tadini CC, Pinto JM. HTST milk processing: evaluating the thermal lethality inside plate heat exchangers. ICEF9. 2004 ;[citado 2024 set. 26 ]
Trabalho de evento-resumo
Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process (2001)
Contin, Fábio Arbaji; Tadini, Carmen Cecília
Source: Abstracts,. Conference titles: World Congress of Food Science and Technology. Unidade: EP
Subjects: ENGENHARIA DE ALIMENTOS, LARANJA, PASTEURIZAÇÃO, SUCOS DE FRUTAS (TRATAMENTO TÉRMICO), TROCADORES DE CALOR, TRANSFERÊNCIA DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CONTIN, Fábio Arbaji e TADINI, Carmen Cecília. Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process. 2001, Anais.. Seoul: KoSFoST; IUFoST, 2001. . Acesso em: 26 set. 2024.
APA
Contin, F. A., & Tadini, C. C. (2001). Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process. In Abstracts,. Seoul: KoSFoST; IUFoST.
NLM
Contin FA, Tadini CC. Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process. Abstracts,. 2001 ;[citado 2024 set. 26 ]
Vancouver
Contin FA, Tadini CC. Orange juice local transfer coefficent in plate heat exchanger determined experimentally during pasteurizing process. Abstracts,. 2001 ;[citado 2024 set. 26 ]
Trabalho de evento-resumo
Thermal conductivity of french bread during baking (2001)
Queiroz, Gilmar Michel; Tadini, Carmen Cecília
Source: Abstracts. Conference titles: World Congress of Food Science and technology. Unidade: EP
Subjects: CONDUÇÃO DO CALOR, ENGENHARIA DE ALIMENTOS, FENÔMENOS DE TRANSPORTE, PADARIAS, PANIFICAÇÃO, PÃO, TRANSFERÊNCIA DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
QUEIROZ, Gilmar Michel e TADINI, Carmen Cecília. Thermal conductivity of french bread during baking. 2001, Anais.. Seoul: KoSFoST; IUFoST, 2001. . Acesso em: 26 set. 2024.
APA
Queiroz, G. M., & Tadini, C. C. (2001). Thermal conductivity of french bread during baking. In Abstracts. Seoul: KoSFoST; IUFoST.
NLM
Queiroz GM, Tadini CC. Thermal conductivity of french bread during baking. Abstracts. 2001 ;[citado 2024 set. 26 ]
Vancouver
Queiroz GM, Tadini CC. Thermal conductivity of french bread during baking. Abstracts. 2001 ;[citado 2024 set. 26 ]
Tese (Livre Docência)
Estudo da transferência de calor em alimentos líquidos utilizando trocador de calor tipo placas (2000)
Tadini, Carmen Cecília
Unidade: EP
Subjects: ENGENHARIA QUÍMICA, TRANSFERÊNCIA DE CALOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TADINI, Carmen Cecília. Estudo da transferência de calor em alimentos líquidos utilizando trocador de calor tipo placas. 2000. Tese (Livre Docência) – Universidade de São Paulo, São Paulo, 2000. Disponível em: https://www.teses.usp.br/teses/disponiveis/livredocencia/3/tde-12092022-080123/. Acesso em: 26 set. 2024.
APA
Tadini, C. C. (2000). Estudo da transferência de calor em alimentos líquidos utilizando trocador de calor tipo placas (Tese (Livre Docência). Universidade de São Paulo, São Paulo. Recuperado de https://www.teses.usp.br/teses/disponiveis/livredocencia/3/tde-12092022-080123/
NLM
Tadini CC. Estudo da transferência de calor em alimentos líquidos utilizando trocador de calor tipo placas [Internet]. 2000 ;[citado 2024 set. 26 ] Available from: https://www.teses.usp.br/teses/disponiveis/livredocencia/3/tde-12092022-080123/
Vancouver
Tadini CC. Estudo da transferência de calor em alimentos líquidos utilizando trocador de calor tipo placas [Internet]. 2000 ;[citado 2024 set. 26 ] Available from: https://www.teses.usp.br/teses/disponiveis/livredocencia/3/tde-12092022-080123/
Trabalho de evento
Study of the heat transfer of liquid foods using plate exchanger (2000)
Tadini, Carmen Cecília ; Badolato, Gabriela Gastaldo; Vieira, Bianca Maria Natacchi Lopes; Marques, Adilson Cazarini
Source: FOODSIM 2000 : proceedings. Conference titles: International Conference on Simulation in Food and Bio Industries. Unidade: EP
Subjects: ENGENHARIA DE ALIMENTOS, TRANSFERÊNCIA DE CALOR, PASTEURIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TADINI, Carmen Cecília et al. Study of the heat transfer of liquid foods using plate exchanger. 2000, Anais.. Delft: SCS, 2000. . Acesso em: 26 set. 2024.
APA
Tadini, C. C., Badolato, G. G., Vieira, B. M. N. L., & Marques, A. C. (2000). Study of the heat transfer of liquid foods using plate exchanger. In FOODSIM 2000 : proceedings. Delft: SCS.
NLM
Tadini CC, Badolato GG, Vieira BMNL, Marques AC. Study of the heat transfer of liquid foods using plate exchanger. FOODSIM 2000 : proceedings. 2000 ;[citado 2024 set. 26 ]
Vancouver
Tadini CC, Badolato GG, Vieira BMNL, Marques AC. Study of the heat transfer of liquid foods using plate exchanger. FOODSIM 2000 : proceedings. 2000 ;[citado 2024 set. 26 ]

USP Schools

ReP

Filtros

Authors

Date published

Subjects

Source title

Publisher

Conference titles

Countries/Territories

Indexado em