A Method to Measure Surface Heat Transfer from Steam/Air Mixtures in Batch Retorts-Reference-Cited by-同舟云学术

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A Method to Measure Surface Heat Transfer from Steam/Air Mixtures in Batch Retorts

Published:1983-05 Issue:3 Volume:48 Page:900-904
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

RAMASWAMY H. S.,TUNG M. A.,STARK R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb14926.x/fullpdf

Reference25 articles.

1. Dropwise condensation of different steam-air mixtures on various substrate materials

2. J.P. Adams, and W.R. Peterson, 1982 . Recent studies in processing of institutional-sized retort pouches. Paper presented at the 42nd Annual Meeting of the IFT, Las Vegas, NV, June 22-25.

3. J.L. Blaisdell, 1963 . Transient natural convection of liquids in unagitated food containers . Ph.D. thesis , Mich. State Univ.

Cited by 42 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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4. Ultrasound‐steam combination process for microbial decontamination and heat transfer enhancement;Journal of Food Process Engineering;2020-04

5. Heat transfer phenomena during thermal processing of liquid particulate mixtures—A review;Critical Reviews in Food Science and Nutrition;2017-02-21

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