Evaluation of process deviations, consisting of drops in rotational speed, during thermal processing of foods in rotary water cascading retorts

Journal of Food Engineering

Volumn 30, Issue 3-4, 1996, Pages 327-338

  Denys, S ^a   Noronha, J ^a   Stoforos, N G ^a   Hendrickx, M ^a   Tobback, P ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

PHASEOLUS (ANGIOSPERM);

FOOD PRODUCTS; MATHEMATICAL MODELS; PARAMETER ESTIMATION; THERMAL EFFECTS; WATER;

BRINE PROCESSED WHITE BEANS; THERMAL FOOD PROCESSING;

FOOD PROCESSING;

EID: 0030290289     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0260-8774(96)00057-x     Document Type: Article

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