A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation kinetics-Reference-Cited by-同舟云学术

A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation kinetics

Published:2000-03 Issue:1 Volume:1 Page:5-19
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Denys Siegfried,Van Loey Ann M,Hendrickx Marc E

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference16 articles.

1. Applications des hautes pressions en technologie alimentaire (high pressure application in food technology);Cheftel;Industries Alimentaires et Agricoles,,1991

2. Measurement of the thermal conductivity of foods at high pressure;Denys;Journal of Food Science,,1999

3. Denys, S., Van Loey, A. M., & Hendrickx, M. E. (2000). Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods. Biotechnology Progress, in press.

4. High pressure technology in the food industry;Farr;Trends in Food Science and Technology,,1990

5. Application of high pressure to food processing and preservation: philosophy and development;Hayashi,1989

Cited by 109 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. High pressure thermal processing systems;High Pressure Thermal Processing;2023

2. High‐pressure pasteurization of low‐acid chilled ready‐to‐eat food;Comprehensive Reviews in Food Science and Food Safety;2022-11

3. A Numerical Study of High Hydrostatic Pressure Using CFD;2021 Third International Sustainability and Resilience Conference: Climate Change;2021-11-15

4. High-Pressure Processing: Fundamentals, Misconceptions, and Advances;Innovative Food Processing Technologies;2021

5. Modeling Methods and Numerical Tools for Process Validation/Control During High Pressure Processing;Innovative Food Processing Technologies;2021