Optimising the efficiency and productivity of thermal processing
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/VM83781102162215.pdf
Reference37 articles.
1. ‘Methodologies to optimize thermal processing conditions: an overview’;ÁVILA,1999
2. ‘Optimization of energy consumption during the heat processing of canned foods’;BARREIRO;Journal of Food Engineering,1984
3. ‘A novel, efficient and reliable method for thermal process design and optimization. Part I: theory’;BALSA-CANTO;Journal of Food Engineering,2002
4. ‘A novel, efficient and reliable method for thermal process design and optimization. Part II: applications’;BALSA-CANTO;Journal of Food Engineering,2002
5. ‘Optimisation of the thermal processing of conduction-heated canned foods: study of several objective functions’;BANGA;Journal of Food Engineering,1991
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4. Effect of Pilot-Scale Aseptic Processing on Tomato Soup Quality Parameters;Journal of Food Science;2011-05-09
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