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Auteur I. Sjoholm |
Documents disponibles écrits par cet auteur (3)
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V. Gekas ; I. Chronakis ; C. Ascada ; I. Sjoholm | 1998In a convective (air) thawing tunnel designed in the department of Food Engineering at Lund, and previously applied for the thawing of meat, we have measured the heat transfer coefficient using an ice model with a geometry which could be approxi[...]article/chapitre/communication
N. Mavroudis ; V. Gekas ; I. Sjoholm | 1998The effects of agitation and structural differences on osmotic dehydration were investigated. Osmotic dehydration was performed in an agitated vessel at 20 °C using a 50% sucrose solution as the osmotic medium. The impeller's Reynolds number was[...]article/chapitre/communication
U. Viberg ; S. Freuler ; V. Gekas ; I. Sjoholm | 1998The shrinkage and increase in density resulting from an osmotic pretreatment were studied for two varieties of strawberries, Honeoye and Dania. Aqueous sucrose solutions (20-85% w/w) and granulated sucrose Mere used as the osmotic media. A simpl[...]