Evaluation of the differences of process variables in vertical and horizontal configurations of High Pressure Thermal (HPT) processing systems through numerical modelling

Innovative Food Science and Emerging Technologies

Volumn 22, Issue , 2014, Pages 51-62

  Smith, N A S ^a,b   Knoerzer, K ^c   Ramos, A M ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b NATIONAL PHYSICAL LABORATORY   (United Kingdom)

^c CSIRO   (Australia)

Author keywords

Heat and mass transfer; High Pressure; Horizontal system; Modelling; Simulation; Temperature distribution; Uniformity; Vertical system

Indexed keywords

FOOD PRODUCTS; FOOD SAFETY; INDUSTRIAL RESEARCH; INDUSTRY; MODELS; NUMERICAL MODELS; RAPID THERMAL ANNEALING; TEMPERATURE DISTRIBUTION; UNLOADING;

HEAT AND MASS TRANSFER; HIGH PRESSURE; HORIZONTAL SYSTEM; SIMULATION; UNIFORMITY; VERTICAL SYSTEM;

THERMAL PROCESSING (FOODS);

BACTERIA (MICROORGANISMS); POLYGALA INCARNATA;

EID: 84897076107     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.12.021     Document Type: Article

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