Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg
Author:
Affiliation:
1. Department of Food Science and Technology Faculty of Agriculture Isfahan University of Technology Isfahan 84156‐83111 Iran
2. UMR GEPEA (UA CNRS 6144 – SPI) ENITIAA Rue de la G_eraudi_ere, BP 82225 Nantes F‐44322 France
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.257
Reference23 articles.
1. Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs
2. Abbasnezhad B. N.Hamdami andD.Khodaei.2015.Modeling of rheological characteristics of liquid egg white and yolk at different pasteurization temperatures. Food Measure: 1–10. (Accessed at 24 March).
3. American Egg Board 2012
4. Rheological Properties of Liquid Egg Products (LEPS)
5. Introduction to Innovative Food Processing Technologies: Background, Advantages, Issues, and Need for Multiphysics Modeling
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