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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
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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: 13 nov. 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 nov. 13 ] 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 nov. 13 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015
Artigo de periodico
Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow (2024)
Oishi, Tamires Kawahara ; Pouzada, Eduardo Victor dos Santos ; Gut, Jorge Andrey Wilhelms ; Vijaya, Raghavan
Source: Brazilian Journal of Chemical Engineering. Unidade: EP
Subjects: TRANSFERÊNCIA DE CALOR, CINÉTICA
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ABNT
OISHI, Tamires Kawahara et al. Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow. Brazilian Journal of Chemical Engineering, v. 41, n. 1, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1007/s43153-024-00450-2. Acesso em: 13 nov. 2024.
APA
Oishi, T. K., Pouzada, E. V. dos S., Gut, J. A. W., & Vijaya, R. (2024). Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow. Brazilian Journal of Chemical Engineering, 41( 1), 1-10. doi:10.1007/s43153-024-00450-2
NLM
Oishi TK, Pouzada EV dos S, Gut JAW, Vijaya R. Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow [Internet]. Brazilian Journal of Chemical Engineering. 2024 ;41( 1): 1-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1007/s43153-024-00450-2
Vancouver
Oishi TK, Pouzada EV dos S, Gut JAW, Vijaya R. Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow [Internet]. Brazilian Journal of Chemical Engineering. 2024 ;41( 1): 1-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1007/s43153-024-00450-2
Artigo de periodico
Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements (2022)
Cavalcanti, Rodrigo Nunes ; Barbosa, Vitor Pereira ; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: Measurement: Food. Unidade: EP
Subjects: PROCESSAMENTO DE ALIMENTOS, CONDUTIVIDADE ELÉTRICA, ESPECTROSCOPIA ELETRÔNICA
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ABNT
CAVALCANTI, Rodrigo Nunes et al. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements. Measurement: Food, v. 14, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.meafoo.2024.100158. Acesso em: 13 nov. 2024.
APA
Cavalcanti, R. N., Barbosa, V. P., Gut, J. A. W., & Tadini, C. C. (2022). Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements. Measurement: Food, 14, 1-14. doi:10.1016/j.meafoo.2024.100158DOI
NLM
Cavalcanti RN, Barbosa VP, Gut JAW, Tadini CC. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements [Internet]. Measurement: Food. 2022 ; 14 1-14.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meafoo.2024.100158
Vancouver
Cavalcanti RN, Barbosa VP, Gut JAW, Tadini CC. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements [Internet]. Measurement: Food. 2022 ; 14 1-14.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meafoo.2024.100158
Artigo de periodico
An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase (2022)
Costa, Henrique Coutinho de Barcelos ; Cavalcante, Tiago Augusto Bulhões Bezerra ; Gut, Jorge Andrey Wilhelms ; Silva, Danylo de Oliveira ; Vieira, Luiz Gustavo Martins
Source: Journal of Food Engineering. Unidade: EP
Subjects: AÇAÍ, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, PEROXIDASE
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ABNT
COSTA, Henrique Coutinho de Barcelos et al. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase. Journal of Food Engineering, v. 314, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110799. Acesso em: 13 nov. 2024.
APA
Costa, H. C. de B., Cavalcante, T. A. B. B., Gut, J. A. W., Silva, D. de O., & Vieira, L. G. M. (2022). An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase. Journal of Food Engineering, 314, 1-13. doi:10.1016/j.jfoodeng.2021.110799
NLM
Costa HC de B, Cavalcante TABB, Gut JAW, Silva D de O, Vieira LGM. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase [Internet]. Journal of Food Engineering. 2022 ; 314 1-13.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110799
Vancouver
Costa HC de B, Cavalcante TABB, Gut JAW, Silva D de O, Vieira LGM. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase [Internet]. Journal of Food Engineering. 2022 ; 314 1-13.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110799
Artigo de periodico
A moving horizon rescheduling framework for continuous nonlinear processes with disturbances (2021)
Franzoi, Robert E; Menezes, Brenno Castrillon ; Kelly, Jeffrey Dean; Gut, Jorge Andrey Wilhelms
Source: Chemical Engineering Research and Design. Unidade: EP
Subjects: MODELOS MATEMÁTICOS, MODELOS NÃO LINEARES, PROCESSOS CONTÍNUOS, SOFTWARES
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ABNT
FRANZOI, Robert E et al. A moving horizon rescheduling framework for continuous nonlinear processes with disturbances. Chemical Engineering Research and Design, v. 174, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cherd.2021.08.007. Acesso em: 13 nov. 2024.
APA
Franzoi, R. E., Menezes, B. C., Kelly, J. D., & Gut, J. A. W. (2021). A moving horizon rescheduling framework for continuous nonlinear processes with disturbances. Chemical Engineering Research and Design, 174. doi:10.1016/j.cherd.2021.08.007
NLM
Franzoi RE, Menezes BC, Kelly JD, Gut JAW. A moving horizon rescheduling framework for continuous nonlinear processes with disturbances [Internet]. Chemical Engineering Research and Design. 2021 ; 174[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.cherd.2021.08.007
Vancouver
Franzoi RE, Menezes BC, Kelly JD, Gut JAW. A moving horizon rescheduling framework for continuous nonlinear processes with disturbances [Internet]. Chemical Engineering Research and Design. 2021 ; 174[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.cherd.2021.08.007
Artigo de periodico
Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves (2021)
Cavalcante, Tiago Augusto Bulhões Bezerra ; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms
Source: Food Chemistry. Unidade: EP
Subjects: ENZIMAS, PROCESSAMENTO DE ALIMENTOS, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS
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ABNT
CAVALCANTE, Tiago Augusto Bulhões Bezerra e FUNCIA, Eduardo dos Santos e GUT, Jorge Andrey Wilhelms. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, v. 340, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.127911. Acesso em: 13 nov. 2024.
APA
Cavalcante, T. A. B. B., Funcia, E. dos S., & Gut, J. A. W. (2021). Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, 340, 1-8. doi:10.1016/j.foodchem.2020.127911
NLM
Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911
Vancouver
Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911
Artigo de periodico
Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity (2021)
Kubo, Mirian Tiaki Kaneiwa ; Reis, Bruno Henrique Gomes dos; Sato, Laura Naomi Isozaki; Gut, Jorge Andrey Wilhelms
Source: LWT- Food Science and Technology. Unidade: EP
Subjects: LEITE DE SOJA, INIBIDORES DE ENZIMAS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS
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ABNT
KUBO, Mirian Tiaki Kaneiwa et al. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity. LWT- Food Science and Technology, v. 145, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111275. Acesso em: 13 nov. 2024.
APA
Kubo, M. T. K., Reis, B. H. G. dos, Sato, L. N. I., & Gut, J. A. W. (2021). Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity. LWT- Food Science and Technology, 145, 1-10. doi:10.1016/j.lwt.2021.111275
NLM
Kubo MTK, Reis BHG dos, Sato LNI, Gut JAW. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity [Internet]. LWT- Food Science and Technology. 2021 ; 145 1-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.lwt.2021.111275
Vancouver
Kubo MTK, Reis BHG dos, Sato LNI, Gut JAW. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity [Internet]. LWT- Food Science and Technology. 2021 ; 145 1-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.lwt.2021.111275
Artigo de periodico
Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization (2018)
Siguemoto, Érica Sayuri ; Funcia, Eduardo dos Santos ; Pires, Marcos Neves; Gut, Jorge Andrey Wilhelms
Source: Food and Bioproducts Processing. Unidade: EP
Subjects: SUCOS DE FRUTAS, PASTEURIZAÇÃO, MODELOS MATEMÁTICOS, ENZIMAS, TECNOLOGIA DE MICRO-ONDAS
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ABNT
SIGUEMOTO, Érica Sayuri et al. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization. Food and Bioproducts Processing, v. 111, p. 45-53, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2018.06.004. Acesso em: 13 nov. 2024.
APA
Siguemoto, É. S., Funcia, E. dos S., Pires, M. N., & Gut, J. A. W. (2018). Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization. Food and Bioproducts Processing, 111, 45-53. doi:10.1016/j.fbp.2018.06.004
NLM
Siguemoto ÉS, Funcia E dos S, Pires MN, Gut JAW. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization [Internet]. Food and Bioproducts Processing. 2018 ; 111 45-53.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.fbp.2018.06.004
Vancouver
Siguemoto ÉS, Funcia E dos S, Pires MN, Gut JAW. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization [Internet]. Food and Bioproducts Processing. 2018 ; 111 45-53.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.fbp.2018.06.004
Artigo de periodico
Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice (2018)
Brugos, Ana Fabrícia de Oliveira; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: LWT- Food Science and Technology. Unidade: EP
Subjects: SUCOS DE FRUTAS, PASTEURIZAÇÃO, CINÉTICA
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ABNT
BRUGOS, Ana Fabrícia de Oliveira e GUT, Jorge Andrey Wilhelms e TADINI, Carmen Cecília. Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice. LWT- Food Science and Technology, v. 97, p. 603-609, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.07.042. Acesso em: 13 nov. 2024.
APA
Brugos, A. F. de O., Gut, J. A. W., & Tadini, C. C. (2018). Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice. LWT- Food Science and Technology, 97, 603-609. doi:10.1016/j.lwt.2018.07.042
NLM
Brugos AF de O, Gut JAW, Tadini CC. Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice [Internet]. LWT- Food Science and Technology. 2018 ; 97 603-609.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.lwt.2018.07.042
Vancouver
Brugos AF de O, Gut JAW, Tadini CC. Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice [Internet]. LWT- Food Science and Technology. 2018 ; 97 603-609.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.lwt.2018.07.042
Artigo de periodico
Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water (2017)
Rojas, Meliza Lindsay; Trevilin, Júlia Hellmeister; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms ; Augusto, Pedro Esteves Duarte
Source: Ultrasonics Sonochemistry. Unidades: ESALQ, EP
Subjects: PEROXIDASE, ÁGUA, COCO, ULTRASSOM
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ABNT
ROJAS, Meliza Lindsay et al. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. Ultrasonics Sonochemistry, v. 36, p. 173-181, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2016.11.028. Acesso em: 13 nov. 2024.
APA
Rojas, M. L., Trevilin, J. H., Funcia, E. dos S., Gut, J. A. W., & Augusto, P. E. D. (2017). Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. Ultrasonics Sonochemistry, 36, 173-181. doi:10.1016/j.ultsonch.2016.11.028
NLM
Rojas ML, Trevilin JH, Funcia E dos S, Gut JAW, Augusto PED. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water [Internet]. Ultrasonics Sonochemistry. 2017 ; 36 173-181.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.ultsonch.2016.11.028
Vancouver
Rojas ML, Trevilin JH, Funcia E dos S, Gut JAW, Augusto PED. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water [Internet]. Ultrasonics Sonochemistry. 2017 ; 36 173-181.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.ultsonch.2016.11.028
Artigo de periodico
Determination of the effective radial mass diffusivity in tubular reactors under non-Newtonian laminar flow using residence time distribution data (2014)
Dantas, Jorge Aliomar Trocoli Abdon; Pegoraro, Paula Rossato; Gut, Jorge Andrey Wilhelms
Source: International Journal of Heat and Mass Transfer. Unidade: EP
Assunto: MODELOS MATEMÁTICOS
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ABNT
DANTAS, Jorge Aliomar Trocoli Abdon e PEGORARO, Paula Rossato e GUT, Jorge Andrey Wilhelms. Determination of the effective radial mass diffusivity in tubular reactors under non-Newtonian laminar flow using residence time distribution data. International Journal of Heat and Mass Transfer, v. 71, p. 18-25, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.ijheatmasstransfer.2013.12.003. Acesso em: 13 nov. 2024.
APA
Dantas, J. A. T. A., Pegoraro, P. R., & Gut, J. A. W. (2014). Determination of the effective radial mass diffusivity in tubular reactors under non-Newtonian laminar flow using residence time distribution data. International Journal of Heat and Mass Transfer, 71, 18-25. doi:10.1016/j.ijheatmasstransfer.2013.12.003
NLM
Dantas JATA, Pegoraro PR, Gut JAW. Determination of the effective radial mass diffusivity in tubular reactors under non-Newtonian laminar flow using residence time distribution data [Internet]. International Journal of Heat and Mass Transfer. 2014 ; 71 18-25.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.ijheatmasstransfer.2013.12.003
Vancouver
Dantas JATA, Pegoraro PR, Gut JAW. Determination of the effective radial mass diffusivity in tubular reactors under non-Newtonian laminar flow using residence time distribution data [Internet]. International Journal of Heat and Mass Transfer. 2014 ; 71 18-25.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.ijheatmasstransfer.2013.12.003
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
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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: 13 nov. 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 nov. 13 ] 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 nov. 13 ] Available from: https://doi.org/10.1016/j.ijheatmasstransfer.2012.05.075

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