Heat transfer to foods: Ensuring safety and creating microstructure

Journal of Heat Transfer

Volumn 134, Issue 3, 2012, Pages

  Fryer, Peter J ^a   Bakalis, S ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

food processing; modeling; safety; structure

Indexed keywords

HEAT TRANSFER PROBLEMS; HEATING AND COOLING RATES; LOW THERMAL CONDUCTIVITY; NON-NEWTONIAN; PROCESS PLANTS; PRODUCT QUALITY; RESEARCH CHALLENGES; SOFT-SOLID; STRUCTURED LIQUIDS; THERMAL BEHAVIORS;

ACCIDENT PREVENTION; CLEANING; FOOD PROCESSING; HEAT TRANSFER; MICROSTRUCTURE; MODELS; NON NEWTONIAN LIQUIDS; PROCESSED FOODS; STRUCTURE (COMPOSITION); THERMAL CONDUCTIVITY;

THERMAL PROCESSING (FOODS);

EID: 84856551445     PISSN: 00221481     EISSN: 15288943     Source Type: Journal    
DOI: 10.1115/1.4005157     Document Type: Review

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