More efficient mushroom canning through pinch and exergy analysis
Author:
Funder
C4C holdings B.V., The Netherlands
Publisher
Elsevier BV
Subject
Food Science
Reference25 articles.
1. Effect of processing on yield, color and texture of canned mushrooms;Anantheswaran;J. Food Sci.,1986
2. Quality comparison of continuous steam sterilization segmented-flow aseptic processing versus conventional canning of whole and sliced mushrooms;Anderson;J. Food Sci.,2011
3. Exergy analysis: a tool to study the sustainability of food supply chains;Apaiah;Food Res. Int.,2006
4. An extended pinch analysis and design procedure utilizing pressure based exergy for subambient cooling;Aspelund;Appl. Therm. Eng.,2007
5. Effect of microwave blanching on the yield and quality of canned mushrooms;Baldwin;J. Food Sci.,1986
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