Optimal Nutrient Retention during the Thermal Processing of Conduction‐Heated Canned Foods: Application of the Distributed Minimum Principle
- 1 September 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (5) , 1312-1321
- https://doi.org/10.1111/j.1365-2621.1985.tb10467.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- CALCULATION OF OPTIMUM STERILIZATION CONDITIONS FOR PACKED CONDUCTION‐TYPE FOODSJournal of Food Science, 1980
- PREDICTION OF NUTRIENT RETENTION IN THERMALLY PROCESSED HEAT CONDUCTION FOOD PACKAGED IN RETORTABLE POUCHESJournal of Food Science, 1980
- TEMPERATURE DEPENDENCE OF SENSORY QUALITY CHANGES DURING THERMAL PROCESSINGJournal of Food Science, 1980
- OPTIMAL RETORT TEMPERATURE PROFILE IN OPTIMIZING THIAMIN RETENTION IN CONDUCTION‐TYPE HEATING OF CANNED FOODSJournal of Food Science, 1979
- COMPUTER SIMULATION OF VARlABLE RETORT CONTROL AND CONTAINER GEOMETRY AS A POSSIBLE MEANS OF IMPROVING THIAMINE RETENTION IN THERMALLY PROCESSED FOODS.Journal of Food Science, 1975
- THEORETICAL FORMULAS FOR TEMPERATURES IN CANS OF SOLID FOOD AND FOR EVALUATING VARIOUS HEAT PROCESSESJournal of Food Science, 1971
- Optimization in a Class of Distributed-Parameter SystemsIndustrial & Engineering Chemistry Fundamentals, 1966