Title : ( Progress in Applied Mathematical Modeling )
علیرضا تیمورتاش, جواد ابوالفضلی اصفهانی, ,چکیده
The analysis of heat and mass transfer in foods undergoing phase transition has been the center of attention to many researchers. Due to physical properties of air and food expressed as functions of temperature and moisture content, being heat and mass fl
کلمات کلیدی
Heat and Mass Transfer, Phase Transition, Freezing Process, Freezing Time, Numerical Modeling, Porous Food, Heat and Mass Transfer, Phase Transition, Freezing Process, Freezing Time, Numerical Modeling, Porous Food
