Integrated approach on heat transfer and inactivation kinetics of microorganisms on the surface of foods during heat treatments-software development

Journal of Food Engineering

Volumn 76, Issue 1, 2006, Pages 95-103

  Gil, Maria M ^a   Pereira, Pedro M ^a   Brandão, Teresa R S ^a   Silva, Cristina L M ^a   Kondjoyan, Alain ^b   Valdramidis, Vassilis P ^c   Geeraerd, Annemie H ^c   Van Impe, Jan F M ^c   James, Steve ^d  

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

^b CEMAGREF   (France)

^c UNIVERSITY OF LEUVEN   (Belgium)

^d UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Food surface; Heat treatments; Inactivation kinetics; Predictive microbiology; Software application

Indexed keywords

COMPUTER SOFTWARE; FOOD PRODUCTS; HEAT TREATMENT; PRINTING; THERMODYNAMIC PROPERTIES;

FOOD SURFACE; INACTIVATION KINETICS; PREDICTIVE MICROBIOLOGY;

MICROORGANISMS;

EID: 33645017585     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.05.020     Document Type: Article

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