Fractional Calculus as a Mathematical Tool to Improve the Modeling of Mass Transfer Phenomena in Food Processing

By R. Simpson, A. Jaques, H. Núñez, Cristian Ramírez, A. Almonacid. Food Engineering Reviews, 2012

80 citations recorded by the source corpus.

Subfields: Food Science, Modeling and Simulation

View Paper: https://www.semanticscholar.org/paper/79a1772e46d714c4dc62cd8a1598eca95cc03190

How researchers see this paper

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In Food Science

1. G. H. McKinley

In Modeling and Simulation

1. G. H. McKinley

Citations in the corpus

• Quantifying the consistency and rheology of liquid foods using fractional calculus (2017, background): “have argued that classical Fickian models are insufficient to describe diffusion processes through food substances, particularly the diffusion of water during dehydration processes, as a result of the morphological changes that these complex fluids undergo on the microscopic level as the water conte”