Simultaneous optimisation of surface quality during the sterilisation of packed foods using constant and variable retort temperature profiles

Author:

Noronha J.,Van Loey A.,Hendrickx M.,Tobback P.

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Sterilization in Food Technology. Theory Practice and Calculation;Ball,1957

2. Optimisation of the thermal processing of conduction-heated canned foods: study of several objective functions;Banga;J. Food Engng.,1991

3. Quality retention and steam consumption of selected thermal processes;Bhowmik;Lebensm. Wiss. und Technol.,1989

4. The heat resistance of the spores of C. Botulinum and allied anaerobes;Esty;J. Infectious Diseases,1922

5. A critical review of mathematical procedures for determining proper heat sterilisation processes;Hayakawa;Food Technol.,1978

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