| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8427929 | Trends in Food Science & Technology | 2018 | 14 Pages |
Abstract
In addition to experimental considerations, the mathematical modeling provides complementary information to predict the heat and fluid transfer. The hybrid mixture theory based multiscale models are able to describe the physico-chemical changes and general transport mechanisms occurring within a porous food matrix. This theory can also be used to predict the quality changes in food products during processing.
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Authors
Oguz Kaan Ozturk, Pawan Singh Takhar,