A model for real thermal control in high-pressure treatment of foods

Biotechnology Progress

Volumn 18, Issue 4, 2002, Pages 904-908

  Otero, Laura ^a,b   Molina García, Antonio D ^a,b   Ramos, Angel M ^a,b   Sanz, Pedro D ^a,b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

THERMAL EXCHANGES;

COMPUTER SIMULATION; FOOD PROCESSING; FOOD PRODUCTS; HIGH PRESSURE EFFECTS; OPTIMIZATION;

BIOTECHNOLOGY;

AIR PRESSURE; COMPUTER SIMULATION; FOOD HANDLING; FOOD TECHNOLOGY; MODELS, THEORETICAL; SUPPORT, NON-U.S. GOV'T; TEMPERATURE; TIME FACTORS;

ARTICLE; ATMOSPHERIC PRESSURE; COMPUTER SIMULATION; FOOD HANDLING; METHODOLOGY; TEMPERATURE; THEORETICAL MODEL; TIME;

EID: 0036022013     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp010157a     Document Type: Article

References (10)

1. Thermal effect in foods during quasi-adiabatic pressure treatments
2. High-pressure experimental apparatus with windows for optical measurements up to 700 MPa
3. A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: Combination of a numerical heat transfer model and enzyme inactivation kinetics
4. High-pressure thawing of fish (whitting): Influence of the process parameters on drip losses
5. High-pressure processing
6. Increasing preservation efficiency and product quality through homogeneous temperature profiles in high-pressure application
7. Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods
8. Thermal control simulation in high-pressure treatment of foods
9. Some interrelated thermophysical properties of liquid water and ice I: A user-friendly modelling review for food high-pressure processing