Anda di halaman 1dari 4

BIBLIOGRAFÍA

AHMED, J. Y Rahman, M. 2009. Thermal conductivity data of foods. En “Food


Properties Handbook”. Ed. M. Rahman. p. 697. CRC Press. Boca Raton.
Florida. EE.UU

ALHAMDAN, A. y Sastry, S.K. 1990. Natural convection heat transfer between non-
newtonian fluids and an irregular shaped particle. Journal of Food Process
Engineering. 13: 113-124.

AOAC International. 2000. “Official Methods of Analysis”. Décimo sexta edición.


Association of Official Analytical Chemists. EE.UU.

ASTROM, A. y Bark, G. 1994. Heat transfer between fluid and particles in aseptic
processing. Journal of Food Engineering. 21: 97-125.

AWUAH,G., Ramaswamy, H. y Simpson, B. 1993. Surface heat transfer coefficients


associated with of food particles in CMC solutions. Journal of Food Process.
16: 39-57.

AWUAH,G., Ramaswamy, H. y Simpson, B. 1995. Comparison of two methods for


evaluating fluid-to-surface heat transfer coefficients. Food Research
International. 28(3): 261-271.

BALASUBRAMANIAM, V.M. y Sastry, S.K. 1996. Liquid to particle heat transfer in


continuous tube flow: comparison between experimental techniques.
International Journal of Food Science and Technology. 31: 177-187.

BAPTISTA, P., Oliveira, F., Oliveira, G. y Sastry, S. 1997. Dimensionless analysis


of fluid-to particle heat transfer coefficients. Journal of Food Engineering.
31: 199-218.

CHANDARANA, D. I., Gavin, A. y Wheaton F.W. 1990. Particle/fluid interface heat


transfer during aseptic processing of foods. ASAE-paper No. 88. Citado en
Maesmans, G., Hendrickx, M., DeCord, S., Francis, A. y Tobback, P.
(1992). Fluid to particle heat transfer coefficient determination of
heterogeneous foods: A review. Journal of Food Processing and
Preservation. 16:29-69.
CHANG, S. y Toledo, R. 1989. Heat transfer and simulated sterilization of particles
solids in a continuously flowing system. Journal of Food Science. 54(4): 1017-
1023.

CHANG, S. y Toledo, R. 1990. Simultaneous determination of thermal diffusivity and


heat transfer coefficient during sterilization of carrot dices in a packed bed.
Journal of Food Science. 55(1): 199-205.

GEANKOPLIS, C. 2007 “Procesos de Transporte y Principios de Procesos de


Separación”. Cuarta edición. Editorial Patria. México, D.F.

HASSAN, B. 1992. Heat Transfer Coefficients for Particles in Liquid in Axially


Rotating Cans. Tesis de doctorado. University of California. Citado en
Maesmans, G., Hendrickx, M., DeCord, S., Francis, A. y Tobback, P. (1992).
Fluid to particle heat transfer coefficient determination of heterogeneous
foods: A review. Journal of Food Processing and Preservation. 16:29-69.

IBARZ, A. y Barbosa-Cánovas, G. 2005. “Operaciones Unitarias en la Ingeniería


de Alimentos”. Mundi Prensa. Madrid, España.

MAESMANS, G., Hendrickx, M., DeCord, S., Francis, A. y Tobback, P. 1992. Fluid
to particle heat transfer coefficient determination of heterogeneous foods: A
review. Journal of Food Processing and Preservation. 16:29-69.

MENG, Y. y Ramaswamy, S. 2007. Dimensionless heat transfer correlations for


high viscosity fluid-particle mixtures in cans during end-over-end rotation.
Journal of Food Engineering. 80: 528-535.

PANAGIOTIS, A., Krokida, M. y Rahman, M. 2009. Data and models of density,


shrinkage and porosity. En “Food Properties Handbook”. Ed. M. Rahman. p.
697. CRC Press. Boca Raton. Florida. EE.UU

PERRY, H., Green, D. y Maloney, J. 1992. Manual del Ingeniero Químico.


McGraw-Hill. México.

RAO, M. Y Cooley, H. 1992. Rheological behavior of tomato pastes in steady and


dynamic shear. Journal of Texture Studies. 23: 415-425.

RAHMAN, M. y Al-Saidi, G. 2009. Thermal diffusivity of foods: measurement, data


and prediction. En “Food Properties Handbook”. Ed. M. Rahman. p. 697.
CRC Press. Boca Raton. Florida. EE.UU
RAMASWAMY, H. y Zareifard, M. 2000. Evaluation of factor influencing tube-flow
fluid-to-particle heat transfer coefficient using a calorimetric technique.
Journal of Food Engineering. 45: 127-138.

SABLANI, S. 2009. Measurement of surface heat transfer coefficient. En “Food


Properties Handbook”. Ed. M. Rahman. p. 697. CRC Press. Boca Raton.
Florida. EE.UU

SABLANI, S., Ramaswamy, H. Y Mujumdar, A. 1997. Dimensionless correlations


for convective heat transfer to liquid and particles in cans subject to end-
over-end rotation. Journal of Food Engineering. 34: 453-472.

SIEBEL, E. 1982. Especific heats of various products. Ice and Refrigeration. 2:256.
Citado en Ibarz, A. y Barbosa-Cánovas, G. (2005). “Operaciones Unitarias
en la Ingeniería de Alimentos”. Mundi Prensa. Madrid, España.

SINGH, R. 1992. Heating and Cooling Processes for Foods. En “Handbook of


Food Engineering”. Eds. Heldman, E. y Lund, D. p.248. Marcel Dekker. Inc.
Nueva York, EE.UU.

SINGH, R., Erdogdu, F. y Rahman, M. 2009. Specific heat and enthalpy of foods.
En “Food Properties Handbook”. Ed. M. Rahman. p. 697. CRC Press. Boca
Raton. Florida. EE.UU

STOFOROS, N.G. 1988. Heat transfer in axially rotating canned liquid/particle food
systems. Tesis de doctorado. University of California. Citado en Maesmans,
G., Hendrickx, M., DeCord, S., Francis, A. y Tobback, P. 1992. Fluid to
particle heat transfer coefficient determination of heterogeneous foods: A
review. Journal of Food Processing and Preservation. 16:29-69.

STOFOROS, N.G. y Merson, R.L. 1990. Estimating heat transfer coefficients in


liquid/particle canned foods using only temperature data. Journal of Food
Science. 55(2): 478-483.

TESSNEER, W., Farkas, B. y Sandeep, K. 2001. Use of ablation to determine the


convective heat transfer coefficient in two phase flow. Journal of Food
Process Engineering. 24: 315-350.

VERDUZCO, R. 1999. Estudios de transferencia de calor entre fluidos no


newtonianos y partículas suspendidas. Tesis de licenciatura. UDLAP
WELTY, J.R., Wicks, C. y Wilson, R. 2002. “Fundamentos de Transferencia de
Momento, Calor y Masa”. Segunda edición. Limusa. México, D.F.

WENG, Z., Hendrickx, M., Maesmans, G. y Tobback, P. 1992. The use of time-
temperature integrator in conjunction with mathematical modelling for
determining liquid/particle heat transfer coefficients. Journal of Food
Engineering. 16: 197-214.

ZAREIFARD, M. Y Ramaswamy, H. 1999. A calorimetric approach for evaluation


of fluid-to-particle heat transfer coefficient under tube-flow conditions.
Lebensmittel-Wissenschaft und-Technologie. 32(8): 495-502.

ZHENGH, L., Delgado, A. y Sun, D. 2009. Surface heat transfer coefficients with
and without phase change. En “Food Properties Handbook”. Ed. M.
Rahman. p. 717. CRC Press. Boca Raton. Florida, EE.UU.

ZURITZ, C.A., McCoy, S.C. y Sastry, S.K. 1990. Convective heat transfer
coefficients for irregular particles immersed in non-newtonian fluids during
tube flow. Journal of Food Engineering. 11:159-174.

Anda mungkin juga menyukai