Transient computer simulation of the temperature profile in different packaging materials: An optimization of thermal treatment of tender coconut water-Reference-Cited by-同舟云学术

Transient computer simulation of the temperature profile in different packaging materials: An optimization of thermal treatment of tender coconut water

Published:2022-01-06 Issue:10 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Prithviraj V.¹,Pandiselvam Ravi²^ORCID,Manikantan M. R.²^ORCID,Ramesh S. V.²,Shameena Beegum P. P.²^ORCID,Kothakota Anjineyulu³^ORCID,Mousavi Khaneghah Amin⁴^ORCID

Affiliation:

1. Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India

2. Physiology, Biochemistry, and Post‐Harvest Technology Division ICAR–Central Plantation Crops Research Institute Kasaragod Kerala India

3. Agro‐Processing and Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Trivandrum Kerala India

4. Department of Food Science and Nutrition, Faculty of Food Engineering University of Campinas (UNICAMP) Campinas Sao Paulo Brazil

Funder

Indian Council of Agricultural Research

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13958

Reference37 articles.

1. Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV)

2. Exploring the influence of sterilisation and storage on some physicochemical properties of coconut (Cocos nucifera L.) water

3. Development and evaluation of a fermented coconut water beverage with potential health benefits

4. The intravenous use of coconut water

5. Inactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processing

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