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V. Georgieva ; S. Akterian | 1998The objective of the paper was the controllable hydro-aerosol cooling process of scalded and smoked sausages and the effect of the main process factors on the cooling intensity to be studied The hydro-aerosol medium includes water droplets dispe[...]
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S. Akterian | 1995The proposed numerical model determines the temperature distribution in convectively heated liquid brine and in conductively heated mushroom solid during in-can sterilization. The convective heat transfer in the brine is described by the regular[...]
