Dynamics model for the thermal performance from a lyophilization process, based on a complete transfer functions matrix

Dynamics model for the thermal performance from a lyophilization process, based on a complete transfer functions matrix

During the beginning of the XX century lyophilization was developed as an alternative technology to extend the storage time for fruit and vegetables or other kind of food; however, the energetic consumption of this technology makes it not an option for common food producers, less over for those one...

وصف كامل

محفوظ في:
التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Rodríguez- Ibarra, Maria Elizabeth, Rodríguez Vázquez, Eloy Edmundo, Arteaga-Martínez, Ana Marell, Narváez-Granados, Samantha Lilia, Zuñiga-Osorio, Helen Janeth, Villasana-Velázquez, Victor Miguel
التنسيق: Online
اللغة:eng
منشور في: Universidad Autónoma de Baja California 2020
الوصول للمادة أونلاين:https://recit.uabc.mx/index.php/revista/article/view/5
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