Thermal control simulation in high pressure treatment of foods

High Pressure Research

Volumn 22, Issue 3-4, 2002, Pages 627-631

  Otero, L ^a   Molina, A D ^a   Sanz, P D ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Food processing; High pressure; Simulation; Thermal control

Indexed keywords

COMPACTION; COMPUTER SIMULATION; ENZYMES; FOOD PRESERVATION; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; NUTRITION; OPTIMIZATION;

FOOD INDUSTRY; HIGH HYDROSTATIC PRESSURE (HHP); HIGH PRESSURE; THERMAL CONTROL;

FOOD PRODUCTS;

EID: 0038037212     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950212417     Document Type: Article

References (4)

1. Otero, L., Molina-Garcia, A. D. and Sanz, P. D. (2000). Thermal effect in foods during quasi-adiabatic pressure treatments. Innovative Food Science and Emerging Technologies, 1, 119.
2. Shimizu, T. (1992). High pressure experimental apparatus with windows for optical measurements up to 700 MPa. In: Balny, C., Hayashi, R., Heremans, K. and Mason, P. (Eds.), High Pressure and Biotechnology, Vol. 224. Colloque INSERM/John Libbey Eurotext Ltd, p. 525.
3. Denys, S., Van Loey, A. M. and Hendrickx, M. E. (2000). A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: Combination of a numerical heat transfer model and enzyme inactivation kinetics. Innovative Food Science & Emerging Technologies, 1, 5.
4. Denys, S., Ludikhuyze, L. R., Van Loey, A. M. and Hendrickx, M. E. (2000). Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods. Biotechnology Progress, 16, 92.