FUNDAMENTAL CONCEPTS
Fundamentals of Mass Transport, J. Welti-Chanes, H. Mujica-Paz, A. Valdez-Fregoso, and R. León-Cruz
Heat Transfer in Food Products, D. R. Sepúlveda and G. V. Barbosa-Cánovas
Introductory Aspects on Momentum Transfer Phenomena, J. F. Vélez-Ruíz
MASS TRANSFER
Structural Effects of Blanching and Osmotic Dehydration Pretreatments on Air Drying Kinetics of Fruit Tissues, S. M. Alzamora, A. Nieto, and M. A. Castro
A Pretreatment Efficiency in Osmotic Dehydration of Cranberries, S. Grabowski and M. Marcotte
Mass Transfer Description of the Osmodehydration of Apple Slabs, E. Azuara-Nieto, G. F. Gutiérrez-López, and C. I. Beristain-Guevara
Combined Effect of High Hydrostatic Pressure Pretreatment and Osmotic Stress on Mass Transfer during Osmotic Dehydration, N. K. Rastogi, A. Angersbach, and D. Knorr
Hydrodynamic Mechanisms in Plant Tissues during Mass Transport Operations, P. Fito, A. Chiralt, J. Martínez-Monzó, and J. Barat
Effect of Pretreatment on the Drying Kinetics of Cherry Tomato (Lycopersicon esculentum var cerasiforme), P. M. Azoubel and F. E. X. Murr
Determination of Concentration Dependent Effective Moisture Diffusivity of Plums Based on Shrinkage Kinetics, A. L. Gabas, F. C. Menegalli and J. Telis-Romero
Modeling Dehydration Kinetics and Reconstitution Properties of Dried Jalapeño Pepper, R. Olivas-Vargas, F. J. Molina-Corral, A. Pérez-Hernández, and E. Ortega-Rivas
Application of Artificial Neural Network for Moisture Transfer Prediction Considering Shrinkage during Drying of Foodstuff, J. A. Hernández-Pérez, M: A. García-Alvarado, G. Trystram, and B. Heyd
Modeling of Prato Cheese Salting: Fickian and Neural Network Approaches, A. F. Baroni, M. R. Menezes, E. E. A. A. Adell, and E. P. Ribeiro
Influence of Vacuum Pressure on Salt Transport during Brining of Pressed Curd, A. Chiralt, P. Fito, C. González-Martínez, and A. Andrés
The Effect of Water Concentration and Water Vapor Pressure on the Water Vapor Permeability and Diffusion of Chitosan Films, J. L. Wiles, P. J. Vergano, F. H. Barron, J. M. Bunn, and R.F. Testin
Water Vapor Permeability, Water Solubility and Microstructure of Emulsified Starch Alginate Fatty Acid Composite Films, Y. Wu, C. L. Weller, F. Hamouz, S. L. Cuppett, and M. Schnepf
Mass Transport Phenomena during the Recovery of Volatile Compounds by Pervaporation, T. Schäfer and J. G. Crespo
Ultrasonic Mass Transfer Enhancement in Food Processing, A. Mulet, J. Cárcel, J. Benedito, C. Roselló, and S. Simal
Mass Transfer and Residence Time Studies in Spinning Cone Columns, M. E. Vargas-Ugalde, K. Niranjan, D. L. Pyle, and G. F. Gutiérrez López
HEAT TRANSFER
Transport Phenomena during Double-Sided Cooking of Meat Patties, S. E. Zorrilla, S. Wichchukit, and R. P. Singh
Thermal Processing Particulate Foods by Steam-Injection: Heating Rate Index for Diced Vegetables, K. S. Pannu, F. Castaigne, and J. Arul
Thermal Processing Particulate Foods by Steam-Injection: Convective Surface Heat Transfer Coefficient for Steam, K. S. Pannu, F. Castaigne, and J. Arul
Modeling of Heat Conduction in Elliptical Cross Sections (Oval Shapes) Using Numerical Finite Difference Models, F. Erdogdu, M. O. Balaban, and K. V. Chau
Heat Transfer Coefficient for Model Cookies in a Turbulent Multiple Jet Impingement System, N. Nitin and M. V. Karwe
Flow Dynamics and Heat Transfer in Helical Heat Exchangers, P. Coronel and K. P. Sandeep
Relating Food Frying to Daily Oil Abuse: Determination of Surface Heat Transfer Coefficients with Meatballs, K. S. Pannu and M: S. Chinnan
COMBINED TRANSFER PHENOMENA
Relating Food Frying to Daily Oil Abuse: A Practical Approach for Evaluating Product Moisture Loss, Oil Uptake and Heat Transfer, K. S. Pannu and M: S. Chinnan
Heat and Mass Transfer During the Frying Process of Donuts, J. F. Vélez-Ruiz and M. E. Sosa-Morales
Influence of Liquid Water Transport on Heat and Mass Transfer during Deep-Fat-Frying, O. Vitrac, A. L. Raoult-Wack, and G. Trystram
Numerical Simulation of Transient. Two-Dimensional Profiles of Temperature, Concentration and Flow of Liquid Food in Can During Sterilization, A. G. Abdul-Ghani, M. M. Farid, and X. D. Chen
Heating Behavior of Canned Liquid/Particle Mixtures during End-Over-End Agitation Processing, S. S. Sablani, H. S. Ramaswamy, and H. Krishnamurthy
Dimensionless Correlations for Forced Convection Heat Transfer to Spherical Particles under Tube-Flow Heating Conditions, H. Ramaswamy and M. R. Zareifard
Heat and Mass Transfer Modeling in Microwave and Spouted Bed Combined Drying of Particulate Food Products, H. Feng and J. Tang
