Correction of residence time distribution measurements for short holding times in pasteurization processes
Author:
Affiliation:
1. Department of Chemical Engineering , Escola Politécnica, University of São Paulo , São Paulo , SP , 05588-000 , Brazil
2. FoRC – Food Research Center, University of São Paulo , São Paulo , SP , 05508-080 , Brazil
Abstract
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Fundação de Amparo à Pesquisa do Estado de São Paulo
Publisher
Walter de Gruyter GmbH
Subject
Engineering (miscellaneous),Food Science,Biotechnology
Link
https://www.degruyter.com/document/doi/10.1515/ijfe-2020-0109/pdf
Reference37 articles.
1. Tang, J, Hong, YK, Inanoglu, S, Liu, F. Microwave pasteurization for ready-to-eat meals. Curr Opin Food Sci 2018;23:133–41. https://doi.org/10.1016/j.cofs.2018.10.004.
2. Singh, RP, Heldman, DR. Introduction to food engineering, 4th ed. Cambridge: Academic Press; 2009.
3. Stoforos, GN, Farkas, BE, Simunovic, J. Thermal mixing via acoustic vibration during continuous flow cooling of viscous food products. Food Bioprod Process 2016;100:551–9. https://doi.org/10.1016/j.fbp.2016.07.008.
4. Aguiar, HF, Gut, JAW. Continuous HTST pasteurization of liquid foods with plate heat exchangers : mathematical modeling and experimental validation using a time – temperature integrator. J Food Eng 2014;123:78–86. https://doi.org/10.1016/j.jfoodeng.2013.09.022.
5. Levenspiel, O. Chemical reaction engineering, 3rd ed. New York: John Wiley & Sons; 1999.
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