Details
| Original language | English |
|---|---|
| Pages (from-to) | 23-29 |
| Number of pages | 7 |
| Journal | Journal of Food Engineering |
| Volume | 44 |
| Issue number | 1 |
| Publication status | Published - Apr 2000 |
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A new approach for the numerical calculation of freezing and thawing processes of foods using a modified fictitious heat flow method. / Franke, Knut.
In: Journal of Food Engineering, Vol. 44, No. 1, 04.2000, p. 23-29.
In: Journal of Food Engineering, Vol. 44, No. 1, 04.2000, p. 23-29.
Research output: Contribution to journal › Article › Research › peer review
Franke K. A new approach for the numerical calculation of freezing and thawing processes of foods using a modified fictitious heat flow method. Journal of Food Engineering. 2000 Apr;44(1):23-29. doi: 10.1016/s0260-8774(99)00161-2
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title = "A new approach for the numerical calculation of freezing and thawing processes of foods using a modified fictitious heat flow method",
author = "Knut Franke",
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Download
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AU - Franke, Knut
N1 - Funding information: This project was supported by the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn), the AiF and the Ministry of Economics and Technology. Project No.: 10803 N.
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