Numerical study of parameters affecting broken heating curve-Reference-Cited by-同舟云学术

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Numerical study of parameters affecting broken heating curve

Published:1998-06 Issue:1 Volume:37 Page:43-61
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Yang W.H.,Rao M.A.

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Swelling capacity of starch and its relationship to suspension viscosity — effect of cooking time, temperature and concentration;Bagley;J. Texture Studies,1982

2. Thermal Process Time for Canned Food;Ball,1923

3. Theory and practice in processing;Ball;The Canner,1927

4. Mathematical solution of problems on thermal processing of canned food;Ball,1928

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Computational Applications for the Evaluation and Simulation of the Thermal Treatment of Canned Foods;A Glance at Food Processing Applications;2022-07-13

2. Multiscale modelling of flow, heat transfer and swelling during thermo-mechanical treatment of starch suspensions;Food Structure;2021-07

3. Numerical calculation of sterilization heat penetration parameters based on initial temperature and headspace in canned nonNewtonian fluid;Journal of Food Processing and Preservation;2018-10

4. Application of Rheology to Fluid Food Handling and Processing;Food Engineering Series;2013-11-19

5. Artificial neural network model for prediction of cold spot temperature in retort sterilization of starch-based foods;Journal of Food Engineering;2012-04

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