Quality optimization of hot filled pasteurized fruit purees: Container characteristics and filling temperatures

Journal of Food Engineering

Volumn 32, Issue 4, 1997, Pages 351-364

  Silva, Filipa V M ^a   Silva, Cristina L M ^a  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

CONTAINERS; FINITE DIFFERENCE METHOD; FOOD PROCESSING; HEAT TRANSFER; MATHEMATICAL MODELS; QUALITY CONTROL; THERMAL EFFECTS;

FILLING TEMPERATURES; HOT FILLED PASTEURIZED FRUIT PUREES;

FOOD PRODUCTS;

EID: 0031153774     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(97)00031-9     Document Type: Article

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