Impact of Overall and Particle Surface Heat Transfer Coefficients on Thermal Process Optimization in Rotary Retorts-Reference-Cited by-同舟云学术

Impact of Overall and Particle Surface Heat Transfer Coefficients on Thermal Process Optimization in Rotary Retorts

Published:2008-10 Issue:8 Volume:73 Page:E383-E388
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Simpson R.,Abakarov A.,Almonacid S.,Teixeira A.

Publisher

Wiley

Subject

Food Science

Reference14 articles.

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2. transfer coefficients to canned green peas during end-over-end sterilization;Garrote;Int J Food Sci Technol,2006

3. Overall heat transfer coefficient to canned liquid during end-over-end sterilization;Garrote;Food Sci Technol Int,2007

4. Thermal Processing of Packaged Foods

5. The lethality-fourier number method. Heating rate variations and lethality confidence intervals for forced-convection heated foods in containers;Lenz;J Food Process Eng,1979

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