✦ LIBER ✦

Roasting of Navy Beans (Phaseolus vulgaris) by Particle-to-Particle Heat Transfer

✍ Scribed by J. M. AGUILERA; E. W. LUSAS; M. A. UEBERSAX; M. E. ZABIK

Book ID: 108805669
Publisher: Institute of Food Technologists
Year: 1982
Tongue: English
Weight: 669 KB
Volume: 47
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1982.tb12763.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Development of Food Ingredients from Nav

Development of Food Ingredients from Navy Beans (Phaseolus vulgaris) by Roasting, Pin Milling, and Air Classification

✍ J. M. AGUILERA; E. W. LUSAS; M. A. UEBERSAX; M. E. ZABIK 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 549 KB

Augmentation of boiling heat transfer fr

Augmentation of boiling heat transfer from horizontal cylinder to liquid by movable particles

✍ Yoshihiro Iida; Toshikatsu Tsuyuki; Takao Mashima; Takeo Takashima; Kunito Okuya 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 250 KB

## Abstract This paper presents a series of experimental results on a passive augmentation technique of boiling heat transfer by supplying solid particles in liquid. A cylindrical heater 0.88 mm in diameter is placed in saturated water, in which a lot of mobile particles exist, and the nucleate and