The development of the ERRC food process simulator
- 15 March 1995
- journal article
- Published by Elsevier in Simulation Practice and Theory
- Vol. 2 (4-5) , 221-236
- https://doi.org/10.1016/0928-4869(94)00017-a
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Computer control of blancher for french fry colorAmerican Journal of Potato Research, 1992
- CONTINUOUS ON-LINE CONTROL OF DEGREE OF COOK FOR POTATOESTransactions of the ASAE, 1991
- Simulation and control of glucose concentration in hot-water blanching of potatoesBiotechnology Progress, 1990
- Continuous electronic on-line cookness tester for potatoesAmerican Journal of Potato Research, 1990
- Diffusion Coefficients of Glucose, Potassium, and Magnesium in Maine Russet Burbank and Maine Katahdin Potatoes from 45 to 90°CJournal of Food Science, 1989
- Modeling the Kinetics of Cooking and Precooking PotatoesJournal of Food Science, 1988
- Modelling and simulating commercial hot water blanching of potatoesAmerican Journal of Potato Research, 1985