Numerical simulation of thermodynamic and fluid-dynamic processes during the high-pressure treatment of fluid food systems

Innovative Food Science and Emerging Technologies

Volumn 3, Issue 1, 2002, Pages 11-18

  Hartmann, Chr ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Fluiddynamics; High pressure processing; Numerical modeling; Thermodynamic

Indexed keywords

WATER;

ARTICLE; COMPRESSION; CONTROLLED STUDY; DENSITY; FOOD PROCESSING; HEAT TRANSFER; MICROORGANISM; PRESSURE MEASUREMENT; PRESSURE VOLUME CURVE; PROCESS MODEL; TEMPERATURE; THERMODYNAMICS; VELOCITY; VOLUMETRY;

EID: 0036237898     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(01)00060-1     Document Type: Article

References (9)

1. Modelling conductive heat transfer and process uniformity during batch high pressure processing of foods
2. The viscosity of water at high pressures - Especially at subzero degrees centigrade
3. High pressure inactivation kinetics of Bacillus subtilis cells by a three state model considering distributed resistance mechanisms
4. Impact of high hydrostatic pressure on phase transition of foods
5. An in-situ technique to visualize temperature and velocity fields in liquid biotechnical substances at high pressure
6. First visualization of temperature fields in liquids at high pressure
7. A fundamental equation for water covering the range from the melting line to 1273 K at pressures up to 25000 MPa
8. An improved representative equation for the dynamic viscosity of water substance