Work

Thermal diffusivity estimation of the olive oil during its high-pressure treatment

Year: 2005

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2005.03.019

Authors: Miroslav Kubásek, Milan Houška, Aleš Landfeld, Jan Strohalm, Jiří Kamarád, Rudolf Žitný

Institutions: Food Research Institute Prague, Czech Academy of Sciences, FZU - Institute of Physics of the Czech Academy of Sciences, Czech Technical University in Prague

Language: English

Topic: Heat Transfer and Numerical Methods

Subfield: Computational Mechanics

Field: Engineering

Domain: Physical Sciences

Open Access status: closed

Funder: Ministerstvo Zemědělství

OpenAlex ID: W2016365790

FWCI: 2.221

Cites: 6

Cited by: 17

Related to: 10