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Mechanistic modelling of heat and mass transfer in processing of solid and semi-solid foods
Rabeler, Felix
(PhD Student)
Sarup, Bent
(Examiner)
Hobley, Timothy John
(Examiner)
Feyissa, Aberham Hailu
(Main Supervisor)
Mohammadifar, Mohammadamin
(Supervisor)
Skipnes, Dagbjørn
(Examiner)
Research Group for Food Production Engineering
National Food Institute
Overview
Fingerprint
Publications
(1)
Project Details
Status
Finished
Effective start/end date
01/05/2017
→
25/06/2020
Funding
Samfinansierede - Virksomhed
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Breast Meat
Food Science
100%
Semi-solid Food
Keyphrases
100%
Food Quality
Food Science
80%
Roasting
Food Science
60%
Chicken Meat
Food Science
20%
Breast Shape
Keyphrases
16%
Food Quality Attributes
Keyphrases
16%
Quality Kinetics
Keyphrases
16%
Research output
Publications per year
2020
2020
2020
1
Ph.D. thesis
Publications per year
Publications per year
Mechanistic modelling of heat and mass transfer in processing of solid and semi-solid foods
Rabeler, F.,
2020
, Kgs. Lyngby:
Technical University of Denmark
.
93 p.
Research output
:
Book/Report
›
Ph.D. thesis
Open Access
File
Breast Meat
100%
Semi-solid Food
100%
Food Quality
80%
Roasting
60%
Chicken Meat
20%
275
Downloads (Pure)