Heat transfer in canned foods undergoing agitation
- 31 December 1994
- journal article
- research article
- Published by Elsevier in Journal of Food Engineering
- Vol. 23 (4) , 621-629
- https://doi.org/10.1016/0260-8774(94)90116-3
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Heat transfer to model non-Newtonian liquid foods in cans during end-over-end rotationJournal of Food Engineering, 1985
- Heat transfer to model Newtonian liquid foods in cans during end-over-end rotationJournal of Food Engineering, 1985
- Effect of Heat Treatment on the Flow Properties of Aqueous Guar Gum and Sodium Carboxymethylcellulose (CMC) SolutionsJournal of Food Science, 1981
- Heating Characteristics of Whole Kernel Corn Processed in a SteritortJournal of Food Science, 1981
- HEATING CHARACTERISTICS OF CONDENSED CREAM OF CELERY SOUP IN A STERITORT: HEAT PENETRATION AND SPORE COUNT REDUCTIONJournal of Food Science, 1980
- EFFECT OF SOME PROCESSING PARAMETERS ON THE HEAT TRANSFER COEFFICIENTS IN A ROTATING AUTOCLAVEJournal of Food Processing and Preservation, 1980
- HEATING CHARACTERISTICS OF CREAM‐STYLE CORN PROCESSED IN A STERITORT: EFFECTS OF HEADSPACE, REEL SPEED AND CONSISTENCYJournal of Food Science, 1979
- THE LETHALITY‐FOURIER NUMBER METHOD. HEATING RATE VARIATIONS AND LETHALITY CONFIDENCE INTERVALS FOR FORCED‐CONVECTION HEATED FOODS IN CONTAINERSJournal of Food Process Engineering, 1978