Proyecto
 (2018)

OPTIMIZATION OF CLASSICAL FOOD CONSERVATION PROCESSES BY ACCELERATING THE HEAT AND MASS TRANSFER RATE THROUGH FOOD MICROSTRUCTURE MODIFICATION: SIMULTANEOUS APPLICATION OF MODERATE ELECTRIC FIELDS, VACUUM AND CO2-LASER MICRO-PERFORATIONS

SIMPSON, RICARDO; Ramírez, Cristian; Nuñez, Helena; Jaques, Aldonza; Almonacid, Sergio; Moreno, Jorge