The flow of liquid foods in an agitated vessel using PEPT: Implications for the use of TTI to assess thermal treatment

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 643-654

  Mehauden, K ^a   Cox, P W ^a   Bakalis, S ^a   Fryer, P J ^a   Fan, X ^a   Parker, D J ^a   Simmons, M J H ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Food safety; Positron emission particle tracking; Thermal processing; Time temperature integrator

Indexed keywords

AGITATED VESSEL; BATCH VESSELS; FILL HEIGHT; FLOW OF LIQUIDS; FLUID MOTIONS; FOOD SAFETY; LOW VISCOSITY FLUIDS; MIXING QUALITY; POSITRON EMISSION PARTICLE TRACKING; RELATIVE FLOW; ROTATIONAL SPEED; SCALE MODELS; STARCH SOLUTIONS; THERMAL MEASUREMENTS; THERMAL PROCESS; THERMAL PROCESSING; THERMAL PROCESSINGS; THERMAL TREATMENT; TIME TEMPERATURE; TIME-TEMPERATURE INTEGRATOR; VESSEL DESIGN; VISCOUS FLUIDS; VISUALISATION;

FLUIDS; HEALTH; HEAT TREATMENT; MEASUREMENTS; PARTICLE BEAM TRACKING; POSITRONS; RAPID THERMAL ANNEALING; STARCH; VISCOSITY;

LEAKAGE (FLUID);

EID: 68949175446     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.06.004     Document Type: Article

References (12)

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