| 1 |
Vacuum cooling in bulk of beef pieces of different sizes and shape -Evaluation and comparison to conventional cooling methods
Zhang ZH, Drummond L, Sun DW
Journal of Food Engineering, 116(2), 581, 2013 |
| 2 |
Effect of combined vacuum cooling and air blast cooling on processing time and cooling loss of large cooked beef joints
Jackman P, Sun DW, Zheng LY
Journal of Food Engineering, 81(1), 266, 2007 |
| 3 |
Effects of cooling methods on the cooling efficiency and quality of cooked rice
Zhang ZH, Sun DW
Journal of Food Engineering, 77(2), 269, 2006 |
| 4 |
Correlating colour to moisture content of large cooked beef joints by computer vision
Zheng C, Sun DW, Zheng LY
Journal of Food Engineering, 77(4), 858, 2006 |
| 5 |
Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods
Cheng QF, Sun DW, Scannell AGM
Journal of Food Engineering, 67(4), 427, 2005 |
| 6 |
Modelling three-dimensional transient heat transfer of roasted meat during air blast cooling by the finite element method
Wang LJ, Sun DW
Journal of Food Engineering, 51(4), 319, 2002 |
| 7 |
Evaluation of performance of slow air, air blast and water immersion cooling methods in the cooked meat industry by the finite element method
Wang LJ, Sun DW
Journal of Food Engineering, 51(4), 329, 2002 |
