Mathematical model of heat transfer and enzyme inactivation in an integrated blancher cooler-Reference-Cited by-同舟云学术

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Mathematical model of heat transfer and enzyme inactivation in an integrated blancher cooler

Published:2003-07 Issue:3 Volume:58 Page:215-225
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Arroqui C.,Lopez A.,Esnoz A.,Virseda P.

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Andersson, A. (1994). Modelling of potato blanching. Lund Institute of Technology, University of Lund, Dissertation

2. Quality indicators in blanched, frozen stored vegetables;Barret;Food Technology,1995

3. Freezing effects on food quality;Cano,1996

4. Actividad peroxidasa como indicador de calidad: Coliflor conservada a diferentes temperaturas;Fuster;Alimentaria,1995

5. Blanching time in a fluidized bed;Gibert,1980

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