Thermo-physical and rheological properties of mango puree as influenced by soluble solids, temperature and high pressure treatment
Two classes of parameters are important in product quality control and process design: thermo-physical and rheological properties. Reliable estimates of thermal properties (thermal conductivity, diffusivity, density, specific heat, and glass transition temperature) are needed to model the rate of he...
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| Format: | Others |
| Language: | en |
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McGill University
2005
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=98717 |