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Younas Dadmohammadi & Ashim K. Datta. (2022) Food as porous media: a review of the dynamics of porous properties during processing. Food Reviews International 38:5, pages 953-985.
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Tanjila Alam, Ying Zhao & Pawan S. Takhar. (2017) Water and oil permeability of poroelastic potato discs. International Journal of Food Properties 20:3, pages 633-644.
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Jaruk Srikiatden & JohnS. Roberts. (2007) Moisture Transfer in Solid Food Materials: A Review of Mechanisms, Models, and Measurements. International Journal of Food Properties 10:4, pages 739-777.
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Articles from other publishers (38)
Sadoth Sandoval Torres, Emilio Hernández Bautista, Mayra A. García Patiño, Juan Rodríguez Ramírez, Lilia L. Méndez Lagunas, L. Gerardo Barriada-Bernal & Hassini Lamine. (2022) Numerical simulation of contact vacuum drying of potato slices. Thermal Science and Engineering Progress 33, pages 101382.
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Gabriel Hernández-Bautista, Iván Antonio García-Montalvo, Alma Dolores Pérez-Santiago, Marco Antonio Sánchez-Medina, Diana Matías-Pérez, Juan José Alpuche-Osorno, Sadoth Sandoval Torres & Emilio Hernandez-Bautista. (2021) Numerical Simulation of Dyeing Process of Cotton with Natural Dye. Processes 9:12, pages 2162.
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Lixia Hou, Rui Li, Shaojin Wang & Ashim K. Datta. (2021) Numerical analysis of heat and mass transfers during intermittent microwave drying of Chinese jujube (Zizyphus jujuba Miller). Food and Bioproducts Processing 129, pages 10-23.
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V.M. Barragán, J.P.G. Villaluenga, M.A. Izquierdo-Gil & K.R. Kristiansen. (2021) On the electrokinetic characterization of charged polymeric membranes by transversal streaming potential. Electrochimica Acta 387, pages 138462.
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Asad Jamal, Maria Teresa Mongelli, Marco Vidotto, Michael Madekurozwa, Andrea Bernardini, Darryl R. Overby, Elena De Momi, Ferdinando Rodriguez y Baena, Joseph M. Sherwood & Daniele Dini. (2021) Infusion Mechanisms in Brain White Matter and Their Dependence on Microstructure: An Experimental Study of Hydraulic Permeability. IEEE Transactions on Biomedical Engineering 68:4, pages 1229-1237.
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Younas Dadmohammadi, Apostolos Kantzas, Xiaoli Yu & Ashim K. Datta. (2020) Estimating permeability and porosity of plant tissues: Evolution from raw to the processed states of potato. Journal of Food Engineering 277, pages 109912.
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Tianyi Su, Zhijun Zhang, Jingxue Han, Shiwei Zhang, Xiaowei Wang & Wenqing Zhang. (2020) Sensitivity analysis of intermittent microwave convective drying based on multiphase porous media models. International Journal of Thermal Sciences 153, pages 106344.
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H. Nelson, S. Deyo, S. Granzier-Nakajima, P. Puente, K. Tully & J. Webb. (2020) A mathematical model for meat cooking. The European Physical Journal Plus 135:3.
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Marthe J. Blikra, Flemming Jessen, Aberham H. Feyissa, Mette R. Vaka & Dagbjørn Skipnes. (2020) Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating. LWT 118, pages 108702.
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Felix Rabeler & Aberham Hailu Feyissa. (2019) Modelling of food processes under uncertainty: Mechanistic 3D model of chicken meat roasting. Journal of Food Engineering 262, pages 49-59.
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Felix Rabeler, Jacob Lercke Skytte & Aberham Hailu Feyissa. (2019) Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach. Food Control 104, pages 42-49.
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Marthe J. Blikra, Dagbjørn Skipnes & Aberham H. Feyissa. (2019) Model for heat and mass transport during cooking of cod loin in a convection oven. Food Control 102, pages 29-37.
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Brais Martínez‐López, Niklas W. Bertelsen & Flemming Jessen. (2019) Determination of transport properties and mechanistic modeling of the coupled salt and water transport during osmotic dehydration of salmon induced by dry salting. Journal of Food Process Engineering 42:4.
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Wafaa Karaki, Rahul, Carlos A. Lopez, Diana-Andra Borca-Tasciuc & Suvranu De. (2018) A continuum thermomechanical model of in vivo electrosurgical heating of hydrated soft biological tissues. International Journal of Heat and Mass Transfer 127, pages 961-974.
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Felix Rabeler & Aberham Hailu Feyissa. (2018) Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven. Journal of Food Engineering 237, pages 60-68.
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A. Giraldo Toro, A. Briffaz, O. Gibert, D. Dufour, T. Tran & P. Bohuon. (2018) Modelling of heat and water transport in plantain during steeping to predict gelatinization and in vitro starch digestibility. Journal of Food Engineering 235, pages 1-8.
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Tushar Gulati, Huacheng Zhu & Ashim K. Datta. (2016) Coupled electromagnetics, multiphase transport and large deformation model for microwave drying. Chemical Engineering Science 156, pages 206-228.
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Krishnamoorthy Pitchai, Jiajia Chen, Sohan Birla, David Jones, Ric Gonzalez & Jeyamkondan Subbiah. (2015) Multiphysics Modeling of Microwave Heating of a Frozen Heterogeneous Meal Rotating on a Turntable. Journal of Food Science 80:12, pages E2803-E2814.
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Tushar Gulati, Ashim K. Datta, Christopher J. Doona, R. Roger Ruan & Florence E. Feeherry. (2015) Modeling moisture migration in a multi-domain food system: Application to storage of a sandwich system. Food Research International 76, pages 427-438.
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Huacheng Zhu, Tushar Gulati, Ashim K. Datta & Kama Huang. (2015) Microwave drying of spheres: Coupled electromagnetics-multiphase transport modeling with experimentation. Part I: Model development and experimental methodology. Food and Bioproducts Processing 96, pages 314-325.
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Weimin Gao, Fenghua She, Juan Zhang, Ludovic F. Dumée, Li He, Peter D. Hodgson & Lingxue Kong. (2015) Understanding water and ion transport behaviour and permeability through poly(amide) thin film composite membrane. Journal of Membrane Science 487, pages 32-39.
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Monica Jimena Ortiz-Jerez, Tushar Gulati, Ashim K. Datta & Claudia Isabel Ochoa-Martínez. (2015) Quantitative understanding of Refractance Window™ drying. Food and Bioproducts Processing 95, pages 237-253.
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M. Chapwanya & N.N. Misra. (2015) A soft condensed matter approach towards mathematical modelling of mass transport and swelling in food grains. Journal of Food Engineering 145, pages 37-44.
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Alexander Warning, Pieter Verboven, Bart Nicolaï, Gerard van Dalen & Ashim K. Datta. (2014) Computation of mass transport properties of apple and rice from X-ray microtomography images. Innovative Food Science & Emerging Technologies 24, pages 14-27.
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S. Mercier, B. Marcos, C. Moresoli, M. Mondor & S. Villeneuve. (2014) Modeling of internal moisture transport during durum wheat pasta drying. Journal of Food Engineering 124, pages 19-27.
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Tushar Gulati & Ashim K. Datta. (2013) Enabling computer-aided food process engineering: Property estimation equations for transport phenomena-based models. Journal of Food Engineering 116:2, pages 483-504.
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Aberham Hailu Feyissa, Krist V. Gernaey & Jens Adler-Nissen. (2013) 3D modelling of coupled mass and heat transfer of a convection-oven roasting process. Meat Science 93:4, pages 810-820.
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Vineet Rakesh & Ashim K. Datta. (2012) Transport in deformable hygroscopic porous media during microwave puffing. AIChE Journal 59:1, pages 33-45.
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Ashish Dhall, Amit Halder & Ashim K. Datta. (2012) Multiphase and multicomponent transport with phase change during meat cooking. Journal of Food Engineering 113:2, pages 299-309.
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Joseph Bassama, Pierre Brat, Renaud Boulanger, Ziya Günata & Philippe Bohuon. (2012) Modeling deep-fat frying for control of acrylamide reaction in plantain. Journal of Food Engineering 113:1, pages 156-166.
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Alexander Warning, Ashish Dhall, Diana Mitrea & Ashim K. Datta. (2012) Porous media based model for deep-fat vacuum frying potato chips. Journal of Food Engineering 110:3, pages 428-440.
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Ashim K. Datta, Ruud van der Sman, Tushar Gulati & Alexander Warning. (2012) Soft matter approaches as enablers for food macroscale simulation. Faraday Discussions 158, pages 435.
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Amit Halder, Ashim K. Datta & Roger M. Spanswick. (2011) Water transport in cellular tissues during thermal processing. AIChE Journal 57:9, pages 2574-2588.
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Haolin Zhu, Subrata Mukherjee & Ashish Dhall. (2011) A Finite Element Analysis of Coupling Between Water Absorption and Swelling of Foodstuffs During Soaking. Transport in Porous Media 88:3, pages 399-419.
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Jai Prakash, Sirshendu De & G P Raja Sekhar. (2011) Convection–diffusion–reaction inside a porous sphere under oscillatory flow including external mass transfer. Fluid Dynamics Research 43:1, pages 015508.
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Ashim K. Datta. (2008) Status of Physics-Based Models in the Design of Food Products, Processes, and Equipment. Comprehensive Reviews in Food Science and Food Safety 7:1, pages 121-129.
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R. G. M. van der Sman. (2007) Soft condensed matter perspective on moisture transport in cooking meat. AIChE Journal 53:11, pages 2986-2995.
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A. Halder, A. Dhall & A.K. Datta. (2007) An Improved, Easily Implementable, Porous Media Based Model for Deep-Fat Frying. Food and Bioproducts Processing 85:3, pages 209-219.
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