Optimization of quality retention in conduction-heating foods of conical shape

Journal of Food Process Engineering

Volumn 25, Issue 6, 2003, Pages 557-570

  Pornchaloempong, P ^a   Balaban, M O ^b   Teixeira, A A ^c   Chau, K V ^c  

^a KING MONGKUT'S INSTITUTE OF TECHNOLOGY LADKRABANG   (Thailand)

^b UNIVERSITY OF FLORIDA   (United States)

^c UNIVERSITY OF FLORIDA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BOUNDARY CONDITIONS; FINITE DIFFERENCE METHOD; FOOD PROCESSING; FOOD PRODUCTS; HEAT CONDUCTION; MATHEMATICAL MODELS; OPTIMIZATION; PYROLYSIS; QUALITY ASSURANCE; TEMPERATURE DISTRIBUTION;

CONE FRUSTUM; CONICAL-SHAPED FOOD CONTAINER; ISO-LETHALITY CURVE; QUALITY RETENTION; THERMAL DESTRUCTION KINETICS; THERMAL PROCESSING;

CYLINDERS (CONTAINERS);

EID: 0037221254     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2003.tb00651.x     Document Type: Article

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