Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods

Biotechnology Progress

Volumn 16, Issue 1, 2000, Pages 92-101

  Denys, Siegfried ^a   Ludikhuyze, Linda R ^a   Van Loey, Ann M ^a   Hendrickx, Marc E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS SUBTILIS; BATCH HIGH PRESSURE PROCESSING OF FOOD; CONDUCTIVE HEAT TRANSFER; PRESSURE TEMPERATURE DEGRADATION KINETICS;

AMYLASE; BACILLUS SUBTILIS; BATCH PROCESS; DEGRADATION KINETICS; ENZYME INACTIVATION; FOOD PROCESSING; HEAT TRANSFER; HYDROSTATIC PRESSURE; MATHEMATICAL MODEL; PROCESS MONITORING;

BACTERIA; BIODEGRADATION; ENZYMES; HEAT TRANSFER; HIGH PRESSURE EFFECTS; MATHEMATICAL MODELS; REACTION KINETICS; TEMPERATURE;

FOOD PROCESSING;

AGAR; ALPHA-AMYLASE; BACILLUS SUBTILIS; EVALUATION STUDIES; FOOD HANDLING; FOOD TECHNOLOGY; GELS; HEAT; HYDROSTATIC PRESSURE; KINETICS; MODELS, THEORETICAL; PROTEIN DENATURATION;

BACILLUS SUBTILIS;

EID: 0033951879     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp990123r     Document Type: Article

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