Heat and mass transfer modeling during continuous flow processing of fluid food by direct steam injection

International Communications in Heat and Mass Transfer

Volumn 37, Issue 3, 2010, Pages 239-244

  De Bonis, Maria Valeria ^a   Ruocco, Gianpaolo ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Bacteria; Computational fluid dynamics; Continuous flow; Direct steam injection; Fluid food; Vitamins

Indexed keywords

AGRI-FOOD INDUSTRY; BENCHMARK DATA; BIO-INDICATORS; CITRUS JUICES; CONSUMER SAFETY; CONTINUOUS FLOWS; DIRECT STEAM INJECTION; FLUID FLOW; FLUID FOOD; FLUID FOODS; HEAT AND MASS TRANSFER; MACROSCOPIC TRANSPORT; PROCESS PERFORMANCE; QUALITY CHARACTERISTIC; RELATIVE IMPORTANCE; STEAM INJECTION; THERMAL CARRIERS; THERMAL PROCESSING; THERMAL TREATMENT;

BACTERIOLOGY; COMPUTATIONAL FLUID DYNAMICS; FLOW OF FLUIDS; FLUID DYNAMICS; FLUIDS; FOOD PRODUCTS; FRUIT JUICES; HEAT TRANSFER; MASS TRANSFER; NUMERICAL ANALYSIS; NUTRITION; STEAM; VITAMINS;

TRANSPORT PROPERTIES;

EID: 75149118779     PISSN: 07351933     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.icheatmasstransfer.2009.09.008     Document Type: Article

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