Surface Heat Transfer Distribution in a Weir Type Pressurized Water Retort for Processing Foods in Flexible Retort Pouches-Reference-Cited by-同舟云学术

Surface Heat Transfer Distribution in a Weir Type Pressurized Water Retort for Processing Foods in Flexible Retort Pouches

Published:1986-05 Issue:2 Volume:19 Page:45-52
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

S. McGinnis Douglas

Publisher

Elsevier BV

Subject

General Computer Science

Reference17 articles.

1. Thermal properties of meat;Awbery;J. Soc. Chem. Ind,1933

2. Effect of cooking on the thermal conductivity of whole and ground lean beef;Baghe-Khandan;J. Food Sci,1981

3. Handbook of tables for applied engineering science;Bolz,1976

4. Turbulent heat transfer and friction in the entrance region of smooth passages;Deissler;Trans. A.S.M.E,1955

5. Institutional pouches — costs and directions;Hardt-English;Activities Report of the R&D Associates for Military Food and Packaging Systems, Inc,1983

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