In recent decades, the demand for ready‐to‐eat (RTE) food items prepared by the food
catering sector has increased together with the value of cook‐serve, cook‐chill, and cook …

The objective of this article was to determine local thermal diffusivity of green coconut pulp
stored in a parallelepiped-shaped metallic container during heating in a thermal treatment. A …

The fresh vegetable farm produce needs to be cooled after the harvest before the shipment
and the sale. The cooling duration is very sensitive to several parameters: foodstuffs nature …

In this study, a prediction model based on transient heat transfer was modified and validated
using experimental data. The time required to cool tubers from field temperature of 30±2° C …

This paper reports a new semi-analytical model, together with core analytical solutions, for
solving steady-state heat-conduction problems involving materials of a semi-infinite matrix …

Although sweet potatoes have the characteristic of becoming sweeter when heated, the MW
treatment is challenging because its characteristic high heating rate can affect the intrinsic …

The reliability of metallized ceramic substrates at high temperatures has been one of the
main issues for high-power semiconductor modules. Cracks generated in the nickel plating …

This chapter introduces the cocoyam crop and puts it into the global perspective of food
security. The chapter provides a comprehensive review of preservation methods utilised to …

Por se fazer necessário estender a vida de prateleira de produtos agrícolas após a colheita,
diversas são as técnicas disponíveis na literatura para a conservação de alimentos. Antes …

Convective cooling has been successfully applied to provide the ideal storage conditions for
various agricultural products. However, the preservation of purple-speckled Cocoyam by …