Thermal Sterilization Of Food In Cans

作者: A.G. Abdul-Ghani Al-Baali , Mohammed M. Farid

DOI: 10.1007/0-387-31129-7_5

关键词: Natural convectionSterilization (microbiology)MechanicsMaterials scienceThermalLiquid food

摘要:

参考文章(34)
George D. Hayes, Food Engineering Data Handbook ,(1988)
Donald Kiteley Tressler, Maynard Alexander Joslyn, Fruit and Vegetable Juice Processing Technology ,(1961)
Adrian Bejan, Donald A. Nield, Convection in Porous Media ,(1992)
Anthony F. Mills, Basic Heat and Mass Transfer ,(1994)
Jeffrey I. Frank, Axel J. Rosengart, Wenhua Yu, Jeff Franklin, Ken Kasza, Tai-Hsin Chien, Heat transfer probe ,(2004)
A.M.J. Davis, D.F. James, Slow flow through a model fibrous porous medium International Journal of Multiphase Flow. ,vol. 22, pp. 969- 989 ,(1996) , 10.1016/0301-9322(96)00017-1
Ashwini Kumar, M. Bhattacharya, Transient temperature and velocity profiles in a canned non-Newtonian liquid food during sterilization in a still-cook retort International Journal of Heat and Mass Transfer. ,vol. 34, pp. 1083- 1096 ,(1991) , 10.1016/0017-9310(91)90018-A
A. LOEY, A. FRANSIS, M. HENDRICKX, G. MAESMANS, J. NORONHA, P. TOBBACK, Optimizing thermal process for canned white beans in water cascading retorts. Journal of Food Science. ,vol. 59, pp. 828- 832 ,(1994) , 10.1111/J.1365-2621.1994.TB08138.X