Quality parameters assessment in kiwi jam during pasteurization. Modelling and optimization of the thermal process

Food and Bioproducts Processing

Volumn 90, Issue 4, 2012, Pages 799-808

  Lespinard, Alejandro R ^a,b   Bambicha, Ruth R ^a   Mascheroni, Rodolfo H ^a,c  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b FACULTAD DE CIENCIAS AGRARIAS Y FORESTALES   (Argentina)

^c UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Finite element analysis; Kiwi jam; Optimization; Quality parameters; Thermal processing

Indexed keywords

EQUIVALENT THERMAL; EXPERIMENTAL MEASUREMENTS; FINITE ELEMENT MODELS; KINETIC MODELS; KIWI JAM; NUTRITIONAL VALUE; OPTIMAL OPERATING CONDITIONS; QUALITY LOSS; QUALITY PARAMETERS; QUALITY VARIATION; THERMAL PROCESS;

ENERGY TRANSFER; FINITE ELEMENT METHOD; FRUITS; KINETIC THEORY; PASTEURIZATION; RAPID THERMAL ANNEALING; TEXTURES; THERMAL PROCESSING (FOODS);

OPTIMIZATION;

EID: 84867563239     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2012.03.001     Document Type: Article

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