Use of hybrid models for predicting and controlling food properties

Acta Horticulturae

Volumn 566, Issue , 2001, Pages 129-134

  Verschueren, M ^a   Verdurmen, R ^a   De Jong, P ^a  

^a NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Cheese ripening; Food properties; Spray drying

Indexed keywords

EID: 84879409042     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2001.566.14     Document Type: Conference Paper

References (3)

1. De Jong, P., Te Giffel, M.C. and Straatsma, J. 2001. Reduction of fouling and contamination by predictive kinetic models. Int. Dairy J. (submitted).
2. Straatsma, J., Van Houwelingen G., Steenbergen A.E., De Jong P. 1999. Spray drying of food products: 1. Simulation model. J. Food Eng. 42:67-72.
3. Straatsma, J., Van Houwelingen G., Steenbergen A.E., De Jong P. 1999. Spray drying of food products: 2. Prediction of insolubility index. J. Food Eng. 42:73-77.