Biological validation of mathematical modeling of the thermal processing of particulate foods: The influence of heat transfer coefficient determination-Reference-Cited by-同舟云学术

Biological validation of mathematical modeling of the thermal processing of particulate foods: The influence of heat transfer coefficient determination

Published:1994-01 Issue:1 Volume:23 Page:51-68
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Cacace Domenico,Palmieri Luigi,Pirone Giuseppe,Dipollina Giuseppe,Masi Paolo,Cavella Silvana

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Thermal destruction of bacterial spores immobilized in food-alginate particles;Brown;Food Microbiol.,1984

2. Establishing thermal processes for heterogeneous foods to be processed aseptically;Chandarana;J. Food Sci.,1989

3. Particle/fluid interface heat transfer UHT conditions at low particle/fluid relative velocities;Chandarana;J. Food Proc. Engr.,1990

4. Heat transfer and simulated sterilization of particulate solids in a continuously flowing system;Chang;J. Food Sci.,1989

5. Method for the immobilization of bacterial spores in alginate gel;Dallyn;Lab. Practice,1977

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