Skip to main content

Transport von Stoff, Masse, Wärme, Ladung

  • Chapter
Lebensmittelphysik
  • 791 Accesses

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 39.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 64.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Literatur

  1. DIN (Hrsg) (1989) DIN-Taschenbuch 135, Packstoffe. Beuth, Köln

    Google Scholar 

  2. DIN (Hrsg) (1989) DIN-Taschenbuch 136, Verpackung. Beuth, Köln

    Google Scholar 

  3. Piringer OG (1993) Verpackungen für Lebensmittel. Wiley-VCH, Weinheim

    Google Scholar 

  4. Robertson GL (1993) Food packaging. Marcel Dekker, New York

    Google Scholar 

  5. Bureau G, Multon JL (eds) (2003) Food packaging technology. Wiley-VCH, Weinheim

    Google Scholar 

  6. Dumas C, Mittal GS (2002) Heat and mass transfer properties of pizza during baking. Intern J Food Properties 5:161

    Article  Google Scholar 

  7. Funebo T, Ahrne L, Prothon F, Kidman S, Langton M, Skjoldebrand C (2002) Microwave and convective dehydration of ethanol treated and frozen apple — physical properties and drying kinetics. Int J Food Sci Tech 37:603–614

    Article  CAS  Google Scholar 

  8. Fernando M, Spiess WEL (2003) Mass transfer in strawberry tissue during osmotic treatment. J Food Sci 68:1347–1364

    Google Scholar 

  9. Del Nobile MA, Buonocore GG, Limbo S, Fava P (2003) Shelf life prediction of cereal-based dry feeds packed in moisture sensitive films. J Food Sci 68: 1292–1300

    Google Scholar 

  10. Krokida M, Zogzas N, Maroulis Z (2001) Mass transfer coefficient in food processing: compilation of literature data. Intern J Food Properties 4:373

    Article  Google Scholar 

  11. Visser RA (1983) Crystal growth kinetics of alpha lactose hydrate. Dissertation, Catholic University Nijmwegen

    Google Scholar 

  12. Bernd S (2003) Lexikon der Verpackungstechnik. Behr’s, Hamburg

    Google Scholar 

Download references

Rights and permissions

Reprints and permissions

Copyright information

© 2004 Springer-Verlag Berlin Heidelberg

About this chapter

Cite this chapter

(2004). Transport von Stoff, Masse, Wärme, Ladung. In: Lebensmittelphysik. Springer, Berlin, Heidelberg. https://doi.org/10.1007/3-540-34990-1_6

Download citation

  • DOI: https://doi.org/10.1007/3-540-34990-1_6

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-20337-7

  • Online ISBN: 978-3-540-34990-7

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics