Using Numerical Analysis to Develop and Evaluate the Method of High Temperature Sous-Vide to Soften Carrot Texture in Different-Sized Packages-Reference-Cited by-同舟云学术

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Using Numerical Analysis to Develop and Evaluate the Method of High Temperature Sous-Vide to Soften Carrot Texture in Different-Sized Packages

Published:2014-04 Issue:4 Volume:79 Page:E546-E561
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Hong Yoon-Ki¹,Uhm Joo-Tae¹,Yoon Won Byong¹²

Affiliation:

1. Dept. of Food Science and Biotechnology; College of Agriculture and Life Science; Kangwon Natl. Univ; Chuncheon Gangwondo 200-701 South Korea

2. Agricultural and Life Science Research Inst; Kangwon Natl. Univ; Chuncheon Gangwondo 200-701 South Korea

Publisher

Wiley

Subject

Food Science

Reference42 articles.

1. Numerical simulation of natural convection heating of canned food by computational fluid dynamics;Abdul Ghani;J Food Eng,1999

2. Kinetic parameters for the thermal inactivation of quality-related enzymes in carrot and potatoes;Anthon;J Agr Food Chem,2002

3. Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes;Anthon;J Agr Food Chem,2006

4. Sous vide cooking: a review;Baldwin;Int J Gastronomy Food Sci,2012

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