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Numerical modeling of peroxidase inactivation in potato tubers
T. Imaizumi,
F. Tanaka
, T. Uchino
Bioproduction Environmental Sciences
Research output
:
Contribution to journal
›
Article
›
peer-review
3
Citations (Scopus)
Overview
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Engineering
Activation Energy
33%
Arrhenius Plot
16%
Constant Temperature
16%
Conventional Method
16%
Finite Element Modeling
66%
Hot Water
16%
Hot Water Heating
33%
Inactivation
100%
Measured Temperature
16%
Mols
16%
Numerical Modeling
16%
Properties
33%
Root Mean Square Error
16%
Sample Temperature
16%
Simulation
33%
Temperature
33%
Temperature Distribution
33%
Thermal Conductivity
16%
Validation
16%
Chemistry
Arrhenius Plot
16%
Cylinder
33%
Particle Size
16%
Peroxidase
100%
Point Group T
16%
Rate
33%
Reaction Activation Energy
33%
Reaction Temperature
33%
Sample
16%
Simulation
33%
Thermal Conductivity
16%
Pharmacology, Toxicology and Pharmaceutical Science
Element
33%
Hot Water
50%
Peroxidase
100%
Potato
100%
Food Science
Potato
100%
Tuber
33%
Vegetable
16%