Influence of rotational speed on the statistical variability of heat penetration parameters and on the non-uniformity of lethality in retort processing-Reference-Cited by-同舟云学术

Influence of rotational speed on the statistical variability of heat penetration parameters and on the non-uniformity of lethality in retort processing

Published:2000-08 Issue:2 Volume:45 Page:93-102
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Smout C,Ávila I,Van Loey A.M.L,Hendrickx M.E.G,Silva C

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Heating behavior and quality factor retention in a canned model food as influenced by thermal processing in a rotary retort;Abbatemarco;Journal of Food Quality,1993

2. Ball, C. O. (1923). Thermal process time for canned foods. Bulletin 37, vol. 7, Part 1. Washington, DC, USA: National Research Council

3. Heating characteristics of cream-style corn processed in a steritort: effects of headspace reel speed and consistency;Berry;Journal of Food Science,1979

4. Heating characteristics of condensed cream of celery soup in a steritort: heat penetration and spore count reduction;Berry;Journal of Food Science,1980

5. Heating characteristics of whole kernel corn processed in a steritort;Berry;Journal of Food Science,1981

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