Numerical model for the combined simulation of heat transfer and enzyme inactivation kinetics in cylindrical vegetables

Author:

Martens M.,Scheerlinck N.,De Belie N.,De Baerdemaeker J.

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. ASHRAE Handbook. (1993). Fundamentals. SI Edition. American Society of Heating, Refrigerating and Air-Conditioning Engineers, Atlanta

2. Thermal inactivation of asparagus lipoxygenase and peroxidase;Ganthavorn;Journal of Food Science,1991

3. Peroxidase and lipoxygenase inactivation during blanching of green beans, green peas and carrots;Günes;Lebensmittel-Wissenschaft + Technologie,1993

4. Influence of temperature and time on cooking kinetics of potatoes;Harada;Journal of Food Science,1985

5. Kinetics of thermal softening of vegetables;Huang;Journal of Texture Studies,1983

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