Three‐dimensional modeling of heat transfer during freezing of suspended and in‐contact‐with‐a‐surface yellow potatoes and ullucus
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DOI: 10.1111/jfpe.13174
Abstract: The aim of this research was to model the heat transfer during the freezing process of cubed yellow potatoes (Solanum tuberosum L.) and ullucus (Ullucus tuberosus Caldas). A mathematical model was developed using the three‐dimensional… read more here.
Keywords: contact surface; yellow potatoes; heat; heat transfer ... See more keywords