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Abstract The effect of storage conditions on ice recrystallization in vanilla ice cream was investigated using a simulation program. Changes in mean size and coefficient of variance of the… Continue Reading
Abstract A computer model was developed to predict crystallization during processing of thin sugar films on a porous support during drying of a bed of pieces in a through-flow dryer. The… Continue Reading
A computer model was developed to predict drying and crystallization during processing of thin sugar films under the conditions of importance for sugar-coated cereals. The three-dimensional model… Continue Reading
Sucrose crystal growth from stagnant sucrose syrups in thin films was monitored by videomicroscopy at different temperatures and concentrations in order to obtain sucrose crystal growth rates as a… Continue Reading
La presente invention concerne un procede de calcul des impacts de carbone ou de gaz a effet de serre d'une composition alimentaire comprenant la determination de l'emission de CO 2 ou de gaz a effet… Continue Reading
Abstract A computer simulation was developed to model drying, moisture sorption and crystallization, during processing and storage of confectionery products. The three-dimensional model analyzed… Continue Reading