The influence of transport phenomena during high-pressure processing of packed food on the uniformity of enzyme inactivation

Biotechnology and Bioengineering

Volumn 82, Issue 6, 2003, Pages 725-735

  Hartmann, Christoph ^a   Delgado, A ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

High hydrostatic pressure; Inactivation; Numerical simulation; Process nonuniformity; Thermo fluid dynamics; Transport phenomena

Indexed keywords

COMPACTION; COMPUTER SIMULATION; ENZYME INHIBITION; HEAT TRANSFER; MATHEMATICAL MODELS; POLYPROPYLENES; WATER;

ENZYME TRANSPORT EQUATIONS;

FOOD PROCESSING;

AMYLASE; POLYPROPYLENE;

ARTICLE; BACILLUS SUBTILIS; COMPRESSION; ENZYME INACTIVATION; FOOD PACKAGING; FOOD PROCESSING; HEAT TRANSFER; HYDROSTATIC PRESSURE; MATHEMATICAL MODEL; NONHUMAN; SIMULATION; TEMPERATURE DEPENDENCE; THERMAL CONDUCTIVITY; THERMODYNAMICS;

ALPHA-AMYLASE; BACILLUS SUBTILIS; COMPUTER SIMULATION; ENZYME ACTIVATION; ENZYME INHIBITORS; FOOD HANDLING; FOOD PACKAGING; HEAT; MODELS, CHEMICAL; POLYPROPYLENES; PRESSURE; PROTEIN DENATURATION; RHEOLOGY;

EID: 0038293202     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/bit.10619     Document Type: Article

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