Modelling the hygienic processing of foods - Influence of individual process stages

Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

Volumn 75, Issue 3, 1997, Pages 168-173

  Zwietering, M H ^b   Hasting, A P M ^a  

^a UNILEVER RESEARCH   (United Kingdom)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Characteristic numbers; Food processing; Food safety; Hygienic design; Line design; Predictive modelling

Indexed keywords

EID: 0001578910     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/096030897531513     Document Type: Article

References (6)

1. Zwietering, M. H. and Hasting, A. P. M., 1997, Modelling the hygienic processing of foods - a global process overview, TransIChemE, 75(C3): 159-167.
2. McClure, P. J., Blackburn C. de W., Cole, M. B., Curtis, P. S., Jones, J. E., Legan, J. D., Ogden, I. D., Peck, M. W., Roberts, T. A., Sutherland, J. P., Walker, S. J., 1994, Modelling the growth, survival and death of micro-organisms in foods: the UK Food Micromodel approach, Int J Food Microbiol, 23(3/4): 265-275.
3. Luikov, A. V., 1986, Analytical Heat Diffusion Theory (Academic Press, New York and London).
4. Crank, J., 1956, The Mathematics of Diffusion, (Oxford at the Clarendon Press, UK).
5. Carslaw, H. S. and Jaeger, J. C., 1959, Conduction of Heat in Solids, 2nd edn, (University Press, UK).
6. Zwietering, M. H., Wit, J. C. de, Cuppers, H. G. A. M. and van 't Riet, K., 1994, Modeling of bacterial growth with shifts in temperature, Appl Environ Microbiol, 60: 204-213.