A novel approach for quantification of particle motion and particle mixing during agitation thermal processing
Author:
Funder
Natural Sciences and Engineering Research Council (NSERC), Canada
Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec (MAPAQ), Canada
Publisher
Elsevier BV
Subject
Food Science
Reference19 articles.
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3. Visualization of particle/liquid movements in high viscous fluids during end-over-end rotation;Meng;J. Food Eng.,2007
4. Effect of can orientation on heat transfer coefficients associated with liquid particulate mixtures during reciprocation agitation thermal processing;Pratap Singh;Food Bioprocess Technol.,2015
5. Heat transfer phenomena during thermal processing of liquid particulate mixtures — A review;Pratap Singh;Crit. Rev. Food Sci. Nutr.,2015
Cited by 4 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. Recent advances in agitation thermal processing;Current Opinion in Food Science;2018-10
2. Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing;International Journal of Food Engineering;2017-04-01
3. Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato (Solanum lycopersicum) puree;Journal of the Science of Food and Agriculture;2016-11-02
4. A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing;Journal of Food Science;2016-04-20
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