메뉴 건너뛰기




Volumn 13, Issue 2, 2005, Pages 109-118

Numerical simulation of thermal and fluiddynamical transport effects on a high pressure induced inactivation

Author keywords

High hydrostatic pressure; Inactivation; Process non uniformity; Thermo fluid dynamics; Transport phenomena

Indexed keywords

COMPUTER SIMULATION; ESCHERICHIA COLI; FLOW OF FLUIDS; MATHEMATICAL MODELS; MATRIX ALGEBRA; PRESSURE EFFECTS; THERMODYNAMICS; VISCOSITY; WATER;

EID: 15744400538     PISSN: 1569190X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.simpat.2003.08.009     Document Type: Conference Paper
Times cited : (14)

References (9)
  • 1
    • 0034148321 scopus 로고    scopus 로고
    • A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: Combination of a numerical heat transfer model and enzyme inactivation kinetics
    • S. Denys, A.M. van Loey, and M.E. Hendrickx 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 and Emerging Technologies 1 2000 5 19
    • (2000) Innovative Food Science and Emerging Technologies , vol.1 , pp. 5-19
    • Denys, S.1    Van Loey, A.M.2    Hendrickx, M.E.3
  • 2
    • 0033662774 scopus 로고    scopus 로고
    • The viscosity of water at high-pressures-especially at subzero degrees centigrade
    • P. Först, F. Werner, and A. Delgado The viscosity of water at high-pressures-especially at subzero degrees centigrade Rheologica Acta 39 2000 566 573
    • (2000) Rheologica Acta , vol.39 , pp. 566-573
    • Först, P.1    Werner, F.2    Delgado, A.3
  • 4
    • 0036237898 scopus 로고    scopus 로고
    • Numerical simulation of thermodynamic and fluiddynamic processes during the high pressure treatment of fluid food systems
    • C. Hartmann Numerical simulation of thermodynamic and fluiddynamic processes during the high pressure treatment of fluid food systems Innovative Food Science and Emerging Technologies 3 2002 11 18
    • (2002) Innovative Food Science and Emerging Technologies , vol.3 , pp. 11-18
    • Hartmann, C.1
  • 5
    • 0037025170 scopus 로고    scopus 로고
    • Numerical simulation of convective and diffusive transport effects on a high-pressure-induced inactivation process
    • C. Hartmann, and A. Delgado Numerical simulation of convective and diffusive transport effects on a high-pressure-induced inactivation process Biotechnology and Bioengineering 79 2002 94 104
    • (2002) Biotechnology and Bioengineering , vol.79 , pp. 94-104
    • Hartmann, C.1    Delgado, A.2
  • 6
    • 0037883732 scopus 로고    scopus 로고
    • Convective and diffusive transport effects in a high pressure induced inactivation process of packed food
    • C. Hartmann, and A. Delgado Convective and diffusive transport effects in a high pressure induced inactivation process of packed food Journal of Food Engineering 59 2003 33 44
    • (2003) Journal of Food Engineering , vol.59 , pp. 33-44
    • Hartmann, C.1    Delgado, A.2
  • 8
    • 84953652246 scopus 로고
    • A fundamental equation for water covering the range from the melting line to 1273 K at pressures up to 25,000 MPa
    • A. Saul, and W. Wagner A fundamental equation for water covering the range from the melting line to 1273 K at pressures up to 25,000 MPa Journal of Physical and Chemical Reference Data 18 1989 1537 1564
    • (1989) Journal of Physical and Chemical Reference Data , vol.18 , pp. 1537-1564
    • Saul, A.1    Wagner, W.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.