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...
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| 主要な著者: | , , , , , |
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| フォーマット: | Online |
| 言語: | eng |
| 出版事項: |
Universidad Autónoma de Baja California
2020
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| オンライン･アクセス: | https://recit.uabc.mx/index.php/revista/article/view/5 |
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