Temperature Variations in the Holding Tube During Ultra High-Temperature Pasteurization by Steam Injection
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference8 articles.
1. Rapid heat processing of fluid foods by steam injection;Brown;Ind. Eng. Chem.,1951
2. Effect of process variables on holding time in an ultrahigh-temperature steam injection system;Edgerton;J. Dairy Sci.,1970
3. Mixing characteristics of steam injection heaters. Parts I and II;Meece;Trans. of ASAE,1968
4. Steam injection heating;Morgan;Ind. Eng. Chem.,1960
5. Characteristics of steam injection heating. I. Dispersion of noncondensable gases as index to downstream flow patterns. II. Downstream temperature variations within fluid stream after steam injection;Peterson;J. Dairy Sci.,1964
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4. PASTEURIZATION OF GRADE “A” MILK AND MILK PRODUCTS BY STEAM INJECTION;Journal of Milk and Food Technology;1973-08-01
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