Home ›
Entities
› academia
› A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity
A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity
Research article (Food and Bioproducts Processing, 2016) · cited 16× · AI/ML
A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity
Summary
A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity is a scholarly article[1].
Key Facts
A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity's instance of is recorded as scholarly article[2].
References
Programmatic citations — every numbered marker resolves to a verifiable graph row below.
Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity. Retrieved May 24, 2026, from https://4ort.xyz/entity/a-computational-study-on-heat-transfer-characteristics-of-particulate-canned-foods-during-end-over-end-rotational-agitat
MLA“A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/a-computational-study-on-heat-transfer-characteristics-of-particulate-canned-foods-during-end-over-end-rotational-agitat.
BibTeX@misc{4ortxyz_a-computational-study-on-heat-transfer-characteristics-of-particulate-canned-foods-during-end-over-end-rotational-agitat_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity}}, year = {2026}, url = {https://4ort.xyz/entity/a-computational-study-on-heat-transfer-characteristics-of-particulate-canned-foods-during-end-over-end-rotational-agitat}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity — https://4ort.xyz/entity/a-computational-study-on-heat-transfer-characteristics-of-particulate-canned-foods-during-end-over-end-rotational-agitat (retrieved 2026-05-24)
