Article ID Journal Published Year Pages File Type
10277828 Journal of Food Engineering 2012 7 Pages PDF
Abstract
► Experimental mass transfer data obtained by magnetic resonance imaging (MRI) is modeled in a double-layer system. ► Diffusion coefficients of both chocolate and almond product are estimated. ► The partition coefficient between adjacent chocolate and almond product layers is evaluated.
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Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Modeling oil migration in two-layer chocolate-almond confectionery products
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