Comparison of the residence time distributions of water and milk in an experimental UHT sterilizer
- 31 December 1985
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 4 (1) , 71-84
- https://doi.org/10.1016/0260-8774(85)90023-8
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Dynamic viscosities of milk and cream from 70 to 135 °CJournal of Dairy Research, 1983
- La masse volumique du lait et de crèmes de 65°C à l40°CLe Lait, 1982
- Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures II. Effect of heating period on experimental resultsInternational Journal of Food Science & Technology, 1977
- Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures I. Laboratory determination of temperature coefficientsInternational Journal of Food Science & Technology, 1977
- Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures III. Relationship between data from capillary tube experiments and from UHT sterilizersInternational Journal of Food Science & Technology, 1977
- A laboratory-scale ultra-high-temperature milk sterilizer for batch operationJournal of Dairy Research, 1974
- Détermination de la durée de chauffage dans un appareil de stérilisation du lait a très haute températureLe Lait, 1959
- Continuous flow systemsChemical Engineering Science, 1953