Use of liquid crystals as temperature sensors in food processing research
- 27 January 1995
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 26 (2) , 219-230
- https://doi.org/10.1016/0260-8774(94)00055-e
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Liquid-to-particle convective heat transfer in non-Newtonian carrier medium during continuous tube flowJournal of Food Engineering, 1994
- MATHEMATICAL MODELING and EXPERIMENTAL STUDIES ON OHMIC HEATING of LIQUID‐PARTICLE MIXTURES IN A STATIC HEATER1Journal of Food Process Engineering, 1992
- Some experimental methods for heat transfer studiesExperimental Thermal and Fluid Science, 1990
- Improved Liquid-Crystal Thermometry Excluding Human Color SensationJournal of Heat Transfer, 1989
- Improvements in a new technique for measuring and mapping heat transfer coefficientsReview of Scientific Instruments, 1986
- Visualization of heat transfer from arrays of impinging jetsInternational Journal of Heat and Mass Transfer, 1982
- New technique for mapping heat-transfer coefficient contoursReview of Scientific Instruments, 1982
- An Experimental Investigation of the Temperature Field Produced by a Cryosurgical CannulaJournal of Heat Transfer, 1974
- Cholesteric liquid crystals: A review of developments and applicationsNon-Destructive Testing, 1967
- Liquid CrystalsScientific American, 1964