Numerical simulation of heat and mass transfer during heating and cooling parts of canned‐green‐olive pasteurization
Author:
Affiliation:
1. Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch Islamic Azad University Tehran Iran
2. Department of Food Science and Technology College of Agriculture, Isfahan University of Technology Isfahan Iran
Funder
Isfahan University of Technology
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13909
Reference25 articles.
1. Standard official methods of analysis of the association of analytical chemists;A. O. A. C,1984
2. Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg
3. Numerical simulation of unsteady heat transfer in canned mushrooms in brine during sterilization processes
4. A 3D-CFD-heat-transfer-based model for the microbial inactivation of pasteurized food products
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