Determination of thermal diffusivity of persimmon flesh tissue using three-dimensional structure model based on X-ray computed tomography
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DOI: 10.1016/j.jfoodeng.2017.10.021
Abstract: Abstract Computed tomography (CT) images were acquired for an intact fruit and the cell tissues of persimmon flesh using two types of X-ray CT devices. The relationship between the porosity and mean CT value for… read more here.
Keywords: three dimensional; persimmon flesh; computed tomography; structure model ... See more keywords