FRACTIONAL CALCULUS AS A MATHEMATICAL TOOL TO IMPROVE THE MODELING OF MASS TRANSFER PHENOMENA IN FOOD PROCESSING.

Helena Nuñez; Jorge Moreno; Sergio Almonacid; Alonso Jaques; Cristian Ramirez; Ricardo Simpson

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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FRACTIONAL CALCULUS AS A MATHEMATICAL TOOL TO IMPROVE THE MODELING OF MASS TRANSFER PHENOMENA IN FOOD PROCESSING.

Helena Nuñez ; Jorge Moreno ¹ ; Sergio Almonacid ² ; Alonso Jaques ; Cristian Ramirez ³ ; Ricardo Simpson

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Helena Nuñez et al. FRACTIONAL CALCULUS AS A MATHEMATICAL TOOL TO IMPROVE THE MODELING OF MASS TRANSFER PHENOMENA IN FOOD PROCESSING.. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/fractional-calculus-as-a-mathematical-tool-to-improve-the-modeling-of-mass-trans?lang=en>. Acesso em: 29 Out. 2026. Copy citation

Helena Nuñez, 2022, FRACTIONAL CALCULUS AS A MATHEMATICAL TOOL TO IMPROVE THE MODELING OF MASS TRANSFER PHENOMENA IN FOOD PROCESSING.. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/fractional-calculus-as-a-mathematical-tool-to-improve-the-modeling-of-mass-trans?lang=en>. Copy citation

Helena Nuñez. (2022, May). FRACTIONAL CALCULUS AS A MATHEMATICAL TOOL TO IMPROVE THE MODELING OF MASS TRANSFER PHENOMENA IN FOOD PROCESSING.. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Helena Nuñez, FRACTIONAL CALCULUS AS A MATHEMATICAL TOOL TO IMPROVE THE MODELING OF MASS TRANSFER PHENOMENA IN FOOD PROCESSING.. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/fractional-calculus-as-a-mathematical-tool-to-improve-the-modeling-of-mass-trans?lang=en Copy citation

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¹ Ingeniería en Alimentos/ Universidad del Bio-Bio ;

² Universidad Técnica Federico Santa María ;

³ Dpto de Ingenieria Quimica y Ambiental/ Universidad Tecnica Federico Santa Maria

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Food Engineering

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