Program in Visual Basic Language: A Simplified Procedure for Thermal Treatment Evaluation of Packaged Foods

Author:

Zamora William Rolando Miranda,Chero Manuel Jesus Sanchez,Timaná-Alvarez Marcos,Seminario-Morales Veronica,Niño-Carmona César,Leyva Nelly,More Leandro Alonso Vallejos,Ticona-Carrizales Lucio,Ygnacio Abraham

Publisher

Springer International Publishing

Reference21 articles.

1. Goldblith, S., Joslyn, M., Nickerson, J.: An Introduction to the Thermal Processing of Foods. The Avi Publishing Company, Inc., Westport (1961)

2. Hayakawa, K.-I.: Improved procedures for mathematical evaluation of heat processes. J. Food Sci. 39(4), 849–850 (1974). https://doi.org/10.1111/j.1365-2621.1974.tb17994.x

3. Simpson, R., Jiménez, D., Almonacid, S., Nuñez, H., Pinto, M., Ramírez, C., Vega-Castrob, O., Fuentes, L., Angulo, A.: Assessment and outlook of variable retort temperature profiles for the thermal processing of packaged foods: plant productivity, product quality, and energy consumption. J. Food Eng. 275, 109839 (2020). https://doi.org/10.1016/j.jfoodeng.2019.109839

4. Miranda-Zamora, W.R., Vignolo, T.G., Leyva, N.L.: Ingeniería del tratamiento térmico de alimentos. Universidad Nacional de Piura, Piura-Perú (2012)

5. Miranda–Zamora, W.R., Stoforos, N.G.: Procesamiento térmico de alimentos. Teoría, práctica y cálculos. AMV (Antonio Madrid Vicente) Ediciones, Madrid-España (2016)

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