Variability in quality of white and green beans during in-pack sterilization

Journal of Food Engineering

Volumn 73, Issue 2, 2006, Pages 149-156

  Avila I M L B ^a   Martins, R C ^b   Ho, P ^c   Hendrickx, M ^d   Silva, C L M ^b  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

^c INSTITUTO POLITÉCNICO DE VIANA DO CASTELO   (Portugal)

^d UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Green beans; Pre packaged foods; Quality retention; Sterilization; Variability; White beans

Indexed keywords

COLOR; COMPUTER SIMULATION; FOOD PROCESSING; HARDNESS; HEAT TRANSFER COEFFICIENTS; MONTE CARLO METHODS; QUALITY CONTROL; RELIABILITY THEORY; STERILIZATION (CLEANING); SURFACE TREATMENT; THERMAL EFFECTS;

GREEN BEANS; PRE-PACKAGED FOODS; QUALITY RETENTION; VARIABILITY; WHITE BEANS;

FOOD PRODUCTS;

PHASEOLUS (ANGIOSPERM);

EID: 27144539182     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.01.014     Document Type: Article

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