Computational fluid dynamics simulation studies on pasteurization of egg in stationary and rotation modes

Author:

Ramachandran Radhika,Malhotra Deepti,Anishaparvin A.,Anandharamakrishnan C.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference15 articles.

1. Computational fluid dynamics (CFD) — Applications for the food industry;Anandharamakrishnan;Indian Food Industry,2003

2. Rheological properties of liquid egg products (LEPS);Atlgan;International Journal of Food Properties,2008

3. Combined CFD and experimental approach for determination of the surface heat transfer coefficient during thermal processing of eggs;Denys;Journal of Food Science,2003

4. Computational fluid dynamics analysis of combined conductive and convective heat transfer in model eggs;Denys;Journal of Food Engineering,2004

5. CFD analysis for process impact assessment during thermal pasteurization of intact eggs;Denys;Journal of Food Protection,2005

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