عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
NATIONAL BIBLIOGRAPHY NUMBER
Number
TLets346059
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Mass and heat diffusion in the blanching of vegetables
General Material Designation
[Thesis]
First Statement of Responsibility
Abdul-Rezzak, Rafid K.
.PUBLICATION, DISTRIBUTION, ETC
Name of Publisher, Distributor, etc.
Loughborough University of Technology
Date of Publication, Distribution, etc.
1983
DISSERTATION (THESIS) NOTE
Dissertation or thesis details and type of degree
Ph.D.
Body granting the degree
Loughborough University of Technology
Text preceding or following the note
1983
SUMMARY OR ABSTRACT
Text of Note
In this work laboratory-scale experiments were carried out to determine and quantify the mechanisms by which water, sugar and other solutes are transferred from vegetable tissue to blanch water. Samples of commercial potato and carrot varieties were studied and Fick's law of diffusion was applied to describe the mass transfer of solutes during blanching of cylinders and cubes of the vegetable tissues.
TOPICAL NAME USED AS SUBJECT
Food technology & food microbiology
PERSONAL NAME - PRIMARY RESPONSIBILITY
Abdul-Rezzak, Rafid K.
CORPORATE BODY NAME - SECONDARY RESPONSIBILITY
Loughborough University of Technology
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب p
[Thesis]
276903
a
Y
