Experimental investigation on thermofluiddynamical processes in pressurized substances

Progress in Biotechnology

Volumn 19, Issue C, 2002, Pages 429-435

  Pehl, M ^a,b   Werner, F ^a,b   Delgado, A ^a,b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b Fluid Mechanics and Process Automation   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957062980     PISSN: 09210423     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0921-0423(02)80135-6     Document Type: Article

References (5)

1. Pehl M., Werner F., and Delgado A. First Visualization of Temperature Fields in Liquids at High Pressure Using Thermochromic Liquid Cristals, Experiments in Fluids 29/3 (2000) 302-304
2. P. Först, F. Werner, A. Delgado: A model for the pressure-viscosity behavior of watery solutions of food ingredients, Trends in High Pressure Bioscience and Biotechnology, R. Hayashi (ed.), accepted for publication (2001).
3. Chr. Hartmann, A. Delgado: Numerical Simulation of Thermofluiddynamics and Enzyme Inactivation in a Fluid Food System under High Hydostatic Pressure, Trends in High Pressure Bioscience and Biotechnology, R. Hayashi (ed.), accepted for publication (2001).
4. Pehl M., Werner F., and Delgado A. Digital Particle Image Thermography & Velocimetry in kompressiblen Flüssigkeiten. Proc. of Lasermethoden in der Strömungsmesstechnik (12.-14. 09. (2000)), Technische Universität München, Germany
5. Denys S., Van Loey A.M., and Hendrickx M.E. A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation kinetics. In: Ludwig H. (Ed). Innovative Food Science & Emerging Technologies (2000), Springer Verlag, Heidelberg 5-19