검색결과 : 8건
| No. | Article |
|---|---|
| 1 |
Modelling of food processes under uncertainty: Mechanistic 3D model of chicken meat roasting Rabeler F, Feyissa AH Journal of Food Engineering, 262, 49, 2019 |
| 2 |
Cross-European initial survey on the use of mathematical models in food industry Djekic I, Mujcinovic A, Nikolic A, Jambrak AR, Papademas P, Feyissa AH, Kansou K, Thomopoulos R, Briesen H, Kavallieratos NG, Athanassiou CG, Silva CLM, Sirbu A, Moisescu AM, Tomasevic I, Brodnjak UV, Charalambides M, Tonda A Journal of Food Engineering, 261, 109, 2019 |
| 3 |
Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven Rabeler F, Feyissa AH Journal of Food Engineering, 237, 60, 2018 |
| 4 |
Modeling of pancake frying with non-uniform heating source applied to domestic cookers Sanz-Serrano F, Sagues C, Feyissa AH, Adler-Nissen J, Llorente S Journal of Food Engineering, 195, 114, 2017 |
| 5 |
An investigation on the application of ohmic heating of cold water shrimp and brine mixtures Pedersen SJ, Feyissa AH, Kavli STB, Frosch S Journal of Food Engineering, 179, 28, 2016 |
| 6 |
Studying fluid-to-particle heat transfer coefficients in vessel cooking processes using potatoes as measuring devices Feyissa AH, Christensen MG, Pedersen SJ, Hickman M, Adler-Nissen J Journal of Food Engineering, 163, 71, 2015 |
| 7 |
Uncertainty and sensitivity analysis: Mathematical model of coupled heat and mass transfer for a contact baking process Feyissa AH, Gernaey KV, Adler-Nissen J Journal of Food Engineering, 109(2), 281, 2012 |
| 8 |
Modelling of coupled heat and mass transfer during a contact baking process Feyissa AH, Gernaey KV, Ashokkumar S, Adler-Nissen J Journal of Food Engineering, 106(3), 228, 2011 |