Investigation of deactivation of mold conidia by infrared heating in a model-based approach

Journal of Food Engineering

Volumn 104, Issue 4, 2011, Pages 565-570

  Trivittayasil, Vipavee ^a   Tanaka, Fumihiko ^a   Uchino, Toshitaka ^a  

^a KYUSHU UNIVERSITY   (Japan)

Author keywords

CFD; Evaporation; Infrared heating; Surface decontamination

Indexed keywords

CFD; CHEMICAL PROCESSING; CHEMICAL RESIDUES; CHEMICAL-FREE METHODS; DEACTIVATION MODEL; FRESH FRUITS; HEAT DAMAGE; INTENSITY CONTROLLED; INTERNAL TISSUES; MEAN ERRORS; MICROBIAL LOADS; MODEL BASED APPROACH; POSTHARVEST; POTATO DEXTROSE AGARS; QUALITY DEGRADATION; SURFACE DECONTAMINATION; SURFACE TEMPERATURES; TIME-TEMPERATURE PROFILE;

ATMOSPHERIC TEMPERATURE; CHEMICAL INDUSTRY; DECONTAMINATION; DEGRADATION; EVAPORATION; FRUITS; INFRARED HEATING; PHASE TRANSITIONS; SURFACE PROPERTIES; TEMPERATURE CONTROL;

HEATING;

SOLANUM TUBEROSUM;

EID: 79952417141     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.01.018     Document Type: Article

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