Development of Android-Based Mobile Application for Calculating F- Value in Pasteurized Crab Meat

Author:

Harini Ravi1ORCID,Amrita Mercy1ORCID,Manimehalai N.1ORCID,Selvam Kesavan2ORCID,Ramesh Pradeep3ORCID

Affiliation:

1. College of Fisheries Engineering, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam, India

2. Dr. MGR Fisheries College & Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam, India

3. IIT Kharagpur, West bengal, India

Publisher

Informa UK Limited

Reference40 articles.

1. Adams BW. 1971. System design for dungeness crab processing.

2. Ball CO. 1923. Thermal process time for canned food (Vol. 7 No. 37). National research council of the National academy of sciences.

3. Campbell SN. 1990. Evaluation of retort performance and influence of entrapped air on heat transfer into flexibly packaged simulated foods.

4. IoT Integration with Mobile and Cloud Solutions

5. Chero MJS, Timaná-Alvarez M, Seminario-Morales V, Niño-Carmona C, Leyva N, More LAV, Ticona-Carrizales L, Ygnacio A. 2021. Program in visual basic language: a simplified procedure for thermal treatment evaluation of packaged foods. In: Intelligent Human Systems Integration 2021: Proceedings of the 4th International Conference on Intelligent Human Systems Integration (IHSI 2021): Integrating People and Intelligent Systems; 2021 Feb 22–24 Palermo, Italy.p. 476. 1322.

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