Theoretical and experimental investigation of the thermal destruction of Vitamin C in food pouches

Computers and Electronics in Agriculture

Volumn 34, Issue 1-3, 2002, Pages 129-143

  Ghani, A G A ^a   Farid, M M ^a   Chen, X D ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

CFD; Temperature distribution; Velocity profiles; Vitamin C concentration

Indexed keywords

CANNING; COMPUTATIONAL FLUID DYNAMICS; COMPUTER SIMULATION; FINITE VOLUME METHOD; FOOD PRODUCTS; HEAT TRANSFER; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PARTIAL DIFFERENTIAL EQUATIONS; STERILIZATION (CLEANING); TITRATION;

THERMAL DESTRUCTION;

VITAMINS;

COMPUTATIONAL FLUID DYNAMICS; FOOD INDUSTRY; TEMPERATURE DISTRIBUTION;

DAUCUS CAROTA;

EID: 0036079508     PISSN: 01681699     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1699(01)00183-1     Document Type: Article

References (21)

1. Comparison of two methods of ascorbic acid determination in vegetables
2. Prediction of nutrient retention in thermally processed heat conduction food packaged in retortable pouches
3. Thermal sterilization of canned food in a 3-D pouch using computational fluid dynamics
4. A CFD study on the effect of sterilization temperature on bacteria deactivation and vitamin destruction
5. Kinetics of color changes during extrusion cooking of maize gritz
6. Retort pouch: The development of a basic packaging concept in today's high technology era
7. Retort pouch earns 1978 IFT food technology industrial achievement award
8. A calculation procedure for heat, mass and momentum transfer in three-dimensional parabolic flows
9. Optimal retort temperature profile in optimizing thiamin retention in conduction-type heating of canned foods
10. Evaluation of thermal processing of retortable pouches filled with conduction-heated foods considering their actual shapes
11. Computer optimization of nutrient retention in thermal processing of conduction-heated foods
12. Experimental evaluation of mathematical and computer models for thermal process evaluation