Improvement of methodology for determining local thermal diffusivity and heating time of green coconut pulp during its pasteurization

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dc.contributor.authorWilton Pereira da Silva
dc.contributor.authorMatheus Serrano de Medeiros
dc.contributor.authorJosivanda Palmeira Gomes
dc.date.accessioned2021-03-17T07:05:35Z
dc.date.available2021-03-17T07:05:35Z
dc.date.issued2020
dc.identifier.citationJournal of Food Engineering 285(2020)110104en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8152
dc.language.isoenen_US
dc.subjectTransient stateen_US
dc.subjectHeatingen_US
dc.subjectVariable thermal diffusivityen_US
dc.subjectLocal temperatureen_US
dc.subjectFood safetyen_US
dc.titleImprovement of methodology for determining local thermal diffusivity and heating time of green coconut pulp during its pasteurizationen_US
dc.typeArticleen_US

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