Segui
Maria Valeria De Bonis
Maria Valeria De Bonis
Affiliazione sconosciuta
Nessuna email verificata - Home page
Titolo
Citata da
Citata da
Anno
Combined microwaves and convection heating: A conjugate approach
F Marra, MV De Bonis, G Ruocco
Journal of Food Engineering 97 (1), 31-39, 2010
1252010
A generalized conjugate model for forced convection drying based on an evaporative kinetics
MV De Bonis, G Ruocco
Journal of Food Engineering 89 (2), 232-240, 2008
752008
Conjugate heat and mass transfer in drying: A modeling review
P Caccavale, MV De Bonis, G Ruocco
Journal of Food Engineering 176, 28-35, 2016
552016
Analysis of food cooling by jet impingement, including inherent conduction
C Dirita, MV De Bonis, G Ruocco
Journal of Food Engineering 81 (1), 12-20, 2007
502007
Conjugate fluid flow and kinetics modeling for heat exchanger fouling simulation
MV De Bonis, G Ruocco
International Journal of Thermal Sciences 48 (10), 2006-2012, 2009
362009
Modeling and validation of local acrylamide formation in a model food during frying
G Carrieri, MV De Bonis, C Pacella, A Pucciarelli, G Ruocco
Journal of Food Engineering 95 (1), 90-98, 2009
352009
Evaluation of acrylamide formation in potatoes during deep-frying: The effect of operation and configuration
G Carrieri, M Anese, B Quarta, MV De Bonis, G Ruocco
Journal of Food Engineering 98 (2), 141-149, 2010
322010
Modelling local heat and mass transfer in food slabs due to air jet impingement
MV De Bonis, G Ruocco
Journal of Food Engineering 78 (1), 230-237, 2007
312007
Characterization of a combination oven prototype: Effects of microwave exposure and enhanced convection to local temperature rise in a moist substrate
M Pace, MV De Bonis, F Marra, G Ruocco
International Communications in Heat and Mass Transfer 38 (5), 557-564, 2011
262011
An experimental study of the local evolution of moist substrates under jet impingement drying
MV De Bonis, G Ruocco
International Journal of Thermal Sciences 50 (1), 81-87, 2011
192011
Conjugate heat and mass transfer by jet impingement over a moist protrusion
MV De Bonis, G Ruocco
International Journal of Heat and Mass Transfer 70, 192-201, 2014
162014
Effect of low frequency, high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation
M Anese, MV De Bonis, G Mirolo, G Ruocco
Journal of Food Engineering 119 (3), 627-632, 2013
162013
Heat and mass transfer modeling during continuous flow processing of fluid food by direct steam injection
MV De Bonis, G Ruocco
International Communications in Heat and Mass Transfer 37 (3), 239-244, 2010
162010
Convective control to microwave exposure of moist substrates. Part I: Model methodology
MV De Bonis, P Caccavale, G Ruocco
International Journal of Heat and Mass Transfer 86, 943-949, 2015
142015
Computational transport phenomena in bioprocessing with the approach of the optimized source term in the governing equations
MV De Bonis, G Ruocco
Heat and Mass Transfer 48, 1485-1493, 2012
132012
Modeling and experimental validation of mass transfer from carbonated beverages in polyethylene terephthalate bottles
G Carrieri, MV De Bonis, G Ruocco
Journal of food engineering 108 (4), 570-578, 2012
72012
Microwave Assisted Extraction of Raw Alginate as a Sustainable and Cost-Effective Method to Treat Beach-Accumulated Sargassum Algae
A Nesic, MV De Bonis, G Dal Poggetto, G Ruocco, G Santagata
Polymers 15 (14), 2979, 2023
62023
Convective control to microwave exposure of moist substrates. Part II: Model validation and application
MV De Bonis, P Caccavale, G Ruocco
International Journal of Heat and Mass Transfer 86, 950-956, 2015
62015
Computational modelling of modified atmosphere packaging: Application to cactus pear and truffle as case studies
MV De Bonis, G Ruocco, CM Romana, M Cefola, B Pace
Proc. XIth Int. Controlled and modified atmosphere research conf. Italy …, 2015
62015
Analysis of thermally activated fluid-structure interaction for a morphing plate immersed in turbulent flow
P Caccavale, B Mele, MV De Bonis, G Ruocco
International Journal of Heat and Mass Transfer 194, 123081, 2022
52022
Il sistema al momento non può eseguire l'operazione. Riprova più tardi.
Articoli 1–20