Surface Heat Transfer Distribution in a Weir Type Pressurized Water Retort for Processing Foods in Flexible Retort Pouches
- 1 May 1986
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 19 (2) , 45-52
- https://doi.org/10.1016/s0315-5463(86)71415-6
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Prediction of Transient Conduction Heat Transfer in Foods Packaged in Flexible Retort PouchesCanadian Institute of Food Science and Technology Journal, 1986
- A Method to Measure Surface Heat Transfer from Steam/Air Mixtures in Batch RetortsJournal of Food Science, 1983
- Water Velocity Effect on Heat Penetration Parameters During Institutional Size Retort Pouch ProcessingJournal of Food Science, 1983
- Effect of Cooking on the Thermal Conductivity of Whole and Ground Lean BeefJournal of Food Science, 1981
- Flexible Packaging for Thermoprocessed FoodsPublished by Elsevier ,1977