On the theoretical basis of the asymptotic semilogarithmic heat penetration curves used in food processing-Reference-Cited by-同舟云学术

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On the theoretical basis of the asymptotic semilogarithmic heat penetration curves used in food processing

Published:1990-01 Issue:3 Volume:12 Page:177-190
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Datta A.K.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Prediction of time-temperature relationships and thiamine retention during thermal processing of canned model systems heated by natural convection;Barreiro-Mendez,1979

2. Natural convection heating of liquids in unagitated food containers;Blaisdell,1963

3. State-of-the-art methodology for evaluation of pasteurizer heating and cooling processes;Brandon;MBAA Technical Quarterly,1981

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Computational Applications for the Evaluation and Simulation of the Thermal Treatment of Canned Foods;A Glance at Food Processing Applications;2022-07-13

2. Atributos de penetración de calor en langostinos procesados térmicamente en envases de vidrio;Revista de la Universidad del Zulia;2021-01-29

3. Mathematical Estimations of Impact of Thermal Processing on Microbial Inactivation and Quality Retention;Reference Module in Food Science;2016

4. The General Method and Its Applications;Food Engineering Series;2015-12-01

5. Heat Penetration in Packaged Foods;Food Engineering Series;2015-12-01

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