Temperature uniformity mapping in a high pressure high temperature reactor using a temperature sensitive indicator

Author:

Grauwet Tara,Van der Plancken Iesel,Vervoort Liesbeth,Matser Ariette,Hendrickx Marc,Van Loey Ann

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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3. Food sterilization by combining high pressure and thermal energy;Barbosa-Canovas,2008

4. Barbosa-Canovas, G.V., Rodriguez, J.J., 2005. Thermodynamic aspects of high hydrostatic pressure food processing. In: Barbosa-Canovas, G.V. (Ed.), CRC Press, Florida, USA, pp. 183–205.

5. Revised standard values for pH measurements from 0 to 95°C;Bates;Journal of Research of the National Bureau of Standards, Physics and Chemistry,1962

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