Methods for the thawing time prediction of ellipses
dc.contributor.author | Ilicali, C | |
dc.contributor.author | Ozbek, E | |
dc.date.accessioned | 2019-10-27T11:54:26Z | |
dc.date.available | 2019-10-27T11:54:26Z | |
dc.date.issued | 1997 | |
dc.department | Ege Üniversitesi | en_US |
dc.description.abstract | Methods for predicting the thawing times of ellipses are proposed. A finite difference numerical model was used for numerical data generation. The thawing time predictions of the methods were compared with numerical results. With the analytical methods considered, it was possible to predict the numerical results with errors lower than 5.4%. (C) 1997 Academic Press Limited. | en_US |
dc.identifier.endpage | 626 | en_US |
dc.identifier.issn | 0023-6438 | |
dc.identifier.issn | 0023-6438 | en_US |
dc.identifier.issue | 6 | en_US |
dc.identifier.scopusquality | Q1 | en_US |
dc.identifier.startpage | 624 | en_US |
dc.identifier.uri | https://hdl.handle.net/11454/35024 | |
dc.identifier.volume | 30 | en_US |
dc.identifier.wos | WOS:A1997XV96000014 | en_US |
dc.identifier.wosquality | Q3 | en_US |
dc.indekslendigikaynak | Web of Science | en_US |
dc.indekslendigikaynak | Scopus | en_US |
dc.language.iso | en | en_US |
dc.publisher | Academic Press Ltd | en_US |
dc.relation.ispartof | Food Science and Technology-Lebensmittel-Wissenschaft & Technologie | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | thawing time | en_US |
dc.subject | ellipse | en_US |
dc.subject | equivalent diameter | en_US |
dc.subject | thermal properties | en_US |
dc.title | Methods for the thawing time prediction of ellipses | en_US |
dc.type | Article | en_US |