AN EMPIRICAL EQUATION FOR THE DESCRIPTION OF OPTIMUM VARIABLE RETORT TEMPERATURE PROFILES THAT MAXIMIZE SURFACE QUALITY RETENTION IN THERMALLY PROCESSED FOODS
- 1 June 1996
- journal article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 20 (3) , 251-264
- https://doi.org/10.1111/j.1745-4549.1996.tb00746.x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Modelling optimum processing conditions for the sterilization of prepackaged foodsFood Control, 1993
- Optimal Sterilization Temperatures for Conduction Heating Foods Considering Finite Surface Heat Transfer CoefficientsJournal of Food Science, 1992
- Optimization of the thermal processing of conduction-heated canned foods: Study of several objective functionsJournal of Food Engineering, 1991
- A Finite‐Difference Model for Heat and Mass Transfer in Products with Internal Heat Generation and TranspirationJournal of Food Science, 1990
- Optimal Nutrient Retention during the Thermal Processing of Conduction‐Heated Canned Foods: Application of the Distributed Minimum PrincipleJournal of Food Science, 1985
- Optimisation of thermal processing — A reviewJournal of Food Engineering, 1985
- OPTIMAL STERILIZATION TEMPERATURES FOR SENSORY QUALITY IN CYLINDRICAL CONTAINERSJournal of Food Science, 1980
- OPTIMAL STERILIZATION TEMPERATURES FOR FLAT CONTAINERSJournal of Food Science, 1980
- OPTIMAL RETORT TEMPERATURE PROFILE IN OPTIMIZING THIAMIN RETENTION IN CONDUCTION‐TYPE HEATING OF CANNED FOODSJournal of Food Science, 1979
- The heat resistance of the spores of B. botulinus and allied anaerobes. XIThe Journal of Infectious Diseases, 1922