On-line control strategy for compensating for arbitrary deviations in heating-medium temperature during batch thermal sterilization processes

Author:

Akterian Stepan G.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Studying and controlling thermal sterilisation of convection-heated canned foods using functions of sensitivity;Akterian;Journal of Food Engineering,1996

2. Control strategy using functions of sensitivity for thermal processing of sausages;Akterian;Journal of Food Engineering,1997

3. Numerical simulation of unsteady heat conduction in arbitrary shaped canned foods during sterilization processes;Akterian;Journal of Food Engineering,1994

4. Akterian, S., Smout, C., Tobback, P., & Hendrickx, M. (1997). Identification of the CCP-limit levels for HACCP systems of thermal sterilization process using sensitivity functions. In Proceedings of a conference Modelling of thermal properties and behaviour of foods during production, storage and distribution (pp. 6–12). Prague, Czech Republic, 23–25 June 1997

5. Akterian, S., Hendrickx, M., & Tobback, P. (1998a). Risk analysis of thermal sterilization process. A quantitative approach for the identification of critical levels for HACCP systems. Food Control, submitted for publication

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