Continuous pasteurization of EGG yolk: Thermophysical properties and process simulation

Journal of Food Process Engineering

Volumn 28, Issue 2, 2005, Pages 181-203

  Gut, Jorge Andrey Wilhelms ^a   Pinto, José Maurício ^a,b   Gabas, Ana Lúcia ^a   Telis Romero, Javier ^c  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b POLYTECHNIC UNIVERSITY   (United States)

^c SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

EGG YOLK; PROCESS SIMULATION; SPATIAL VARIATION; THERMAL INACTIVATION;

COMPUTER SIMULATION; CORRELATION METHODS; DENSITY (SPECIFIC GRAVITY); HEAT EXCHANGERS; MATHEMATICAL MODELS; SPECIFIC HEAT; THERMAL EFFECTS;

FOOD PRODUCTS;

EID: 22544453892     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2005.00416.x     Document Type: Article

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