메뉴 건너뛰기




Volumn , Issue , 2009, Pages 93-159

High-pressure thermal processes: Thermal and fluid dynamic modeling principles

Author keywords

[No Author keywords available]

Indexed keywords


EID: 85123026688     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter
Times cited : (12)

References (87)
  • 1
    • 0035113447 scopus 로고    scopus 로고
    • Thermal process calculations using artificial neural network models
    • Afaghi, M., Ramaswamy, H.S., and Prasher, S.O. 2001. Thermal process calculations using artificial neural network models. Food Research International 34:55-65.
    • (2001) Food Research International , vol.34 , pp. 55-65
    • Afaghi, M.1    Ramaswamy, H.S.2    Prasher, S.O.3
  • 2
    • 33846353510 scopus 로고    scopus 로고
    • Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing
    • Ahn, J., Balasubramaniam, V.M., and Yousef, A.E. 2007. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. International Journal of Food Microbiology 113:321-329.
    • (2007) International Journal of Food Microbiology , vol.113 , pp. 321-329
    • Ahn, J.1    Balasubramaniam, V.M.2    Yousef, A.E.3
  • 3
    • 2542581745 scopus 로고    scopus 로고
    • Adiabatic heat modelling for pressure build-up during high-pressure treatment in liquid-food processing
    • Ardia, A., Knorr, D., and Heinz, V. 2004. Adiabatic heat modelling for pressure build-up during high-pressure treatment in liquid-food processing. Food and Bioproducts Processing 82:89-95.
    • (2004) Food and Bioproducts Processing , vol.82 , pp. 89-95
    • Ardia, A.1    Knorr, D.2    Heinz, V.3
  • 4
    • 0038538288 scopus 로고    scopus 로고
    • Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing
    • Balasubramanian, S. and Balasubramaniam, V.M. 2003. Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing. Food Research International 36:661-668.
    • (2003) Food Research International , vol.36 , pp. 661-668
    • Balasubramanian, S.1    Balasubramaniam, V.M.2
  • 6
    • 84916894464 scopus 로고    scopus 로고
    • Food sterilization by combining high pressure and heat
    • G.F. Gutierrez-López, G. Barbosa-Canovas, J. Welti-Chanes, and E. Paradas-Arias, eds., New York: Springer
    • Barbosa-Cánovas, G.V. and Juliano, P. 2008. Food sterilization by combining high pressure and heat. In Food Engineering: Integrated Approaches G.F. Gutierrez-López, G. Barbosa-Canovas, J. Welti-Chanes, and E. Paradas-Arias, eds., pp. 9-46. New York: Springer.
    • (2008) Food Engineering: Integrated Approaches , pp. 9-46
    • Barbosa-Cánovas, G.V.1    Juliano, P.2
  • 7
    • 85056942075 scopus 로고    scopus 로고
    • Thermodynamic aspects of high hydrostatic pressure food processing
    • (Eds.) G.V. Barbosa-Cánovas, M.S. Tapia, and M.P. Cano. New York: CRC Press
    • Barbosa-Cánovas, G.V. and Rodríguez, J.J. 2005. Thermodynamic aspects of high hydrostatic pressure food processing. In Novel Processing Technologies (Eds.) G.V. Barbosa-Cánovas, M.S. Tapia, and M.P. Cano, 183-206. New York: CRC Press.
    • (2005) Novel Processing Technologies , pp. 183-206
    • Barbosa-Cánovas, G.V.1    Rodríguez, J.J.2
  • 8
    • 0034882562 scopus 로고    scopus 로고
    • Theoretical comparison of a new and the traditional method to calculate Clostridium botulinum survival during thermal inactivation
    • Campanella, O.H. and Peleg, M. 2001. Theoretical comparison of a new and the traditional method to calculate Clostridium botulinum survival during thermal inactivation. Journal of the Science of Food and Agriculture 81:1069-1076.
    • (2001) Journal of the Science of Food and Agriculture , vol.81 , pp. 1069-1076
    • Campanella, O.H.1    Peleg, M.2
  • 10
    • 0038112180 scopus 로고    scopus 로고
    • A method to characterise heat transfer during high-pressure processing
    • Carroll, T., Chen, P., and Fletcher, A. 2003. A method to characterise heat transfer during high-pressure processing. Journal of Food Engineering 60:131-135.
    • (2003) Journal of Food Engineering , vol.60 , pp. 131-135
    • Carroll, T.1    Chen, P.2    Fletcher, A.3
  • 11
    • 35949004088 scopus 로고    scopus 로고
    • Modeling thermal processing using computational fluid dynamics (CFD)
    • D.W. Sun, ed. Boca Raton, FL: Taylor & Francis
    • Chen, X.D. 2006. Modeling thermal processing using computational fluid dynamics (CFD). In Thermal Food Processing D.W. Sun, ed., pp. 133-51. Boca Raton, FL: Taylor & Francis.
    • (2006) Thermal Food Processing , pp. 133-151
    • Chen, X.D.1
  • 12
    • 84903403531 scopus 로고    scopus 로고
    • Modeling food thermal processes using artificial neural networks
    • (Ed.) D.W. Sun, Boca Raton, FL: Taylor & Francis
    • Chen, C.R. and Ramaswamy, H.S. 2006. Modeling food thermal processes using artificial neural networks. In Thermal Food Processing (Ed.) D.W. Sun, 107-32. Boca Raton, FL: Taylor & Francis.
    • (2006) Thermal Food Processing , pp. 107-132
    • Chen, C.R.1    Ramaswamy, H.S.2
  • 13
    • 0012759438 scopus 로고    scopus 로고
    • Fundamentals of heat and moisture transport for microwaveable food product and process development
    • A.K. Datta and C.A. Ramaswamy, eds. New York: Marcel Dekker
    • Datta, A.K. 2001. Fundamentals of heat and moisture transport for microwaveable food product and process development. In Handbook of Microwave Technology for Food Applications A.K. Datta and C.A. Ramaswamy, eds., pp. 115-72. New York: Marcel Dekker.
    • (2001) Handbook of Microwave Technology for Food Applications , pp. 115-172
    • Datta, A.K.1
  • 14
    • 0033137517 scopus 로고    scopus 로고
    • The geometry of shadows: Effects of inhomogeneities in electrical field processing
    • Davies, L.J., Kemp, M.R., and Fryer, P.J. 1999. The geometry of shadows: effects of inhomogeneities in electrical field processing. Journal of Food Engineering 40:245-258.
    • (1999) Journal of Food Engineering , vol.40 , pp. 245-258
    • Davies, L.J.1    Kemp, M.R.2    Fryer, P.J.3
  • 15
    • 0012951355 scopus 로고    scopus 로고
    • Increasing preservation efficiency and product quality through control of temperature distributions in high pressure applications
    • de Heij, W.B.C., Van Schepdael, L.J.M.M., van den Berg, R.W., and Bartels, P.V. 2002. Increasing preservation efficiency and product quality through control of temperature distributions in high pressure applications. High Pressure Research 22:653-657.
    • (2002) High Pressure Research , vol.22 , pp. 653-657
    • de Heij, W.B.C.1    van Schepdael, L.J.M.M.2    van den Berg, R.W.3    Bartels, P.V.4
  • 17
    • 0032858669 scopus 로고    scopus 로고
    • Measurement of the thermal conductivity of foods at high pressure
    • Denys, S. and Hendrickx, M.E. 1999. Measurement of the thermal conductivity of foods at high pressure. Journal of Food Science 64:709-713.
    • (1999) Journal of Food Science , vol.64 , pp. 709-713
    • Denys, S.1    Hendrickx, M.E.2
  • 18
    • 0033951879 scopus 로고    scopus 로고
    • Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods
    • Denys, S., Ludikhuyze, L.R., Van Loey, A.M., and Hendrickx, M.E. 2000a. Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods. Biotechnology Progress 16:92-101.
    • (2000) Biotechnology Progress , vol.16 , pp. 92-101
    • Denys, S.1    Ludikhuyze, L.R.2    van Loey, A.M.3    Hendrickx, M.E.4
  • 19
    • 0034148321 scopus 로고    scopus 로고
    • A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: Combination of a numerical heat transfer model and enzyme inactivation kinetics
    • Denys, S., Van Loey, A.M., and Hendrickx, M.E. 2000b. A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation kinetics. Innovative Food Science and Emerging Technologies 1:5-19.
    • (2000) Innovative Food Science and Emerging Technologies , vol.1 , pp. 5-19
    • Denys, S.1    van Loey, A.M.2    Hendrickx, M.E.3
  • 21
    • 0033662774 scopus 로고    scopus 로고
    • The viscosity of water at high pressures-especially at subzero degrees centigrade
    • Forst, P., Werner, F., and Delgado, A. 2000. The viscosity of water at high pressures-especially at subzero degrees centigrade. Rheologica Acta 39:566-573.
    • (2000) Rheologica Acta , vol.39 , pp. 566-573
    • Forst, P.1    Werner, F.2    Delgado, A.3
  • 22
    • 33846259285 scopus 로고    scopus 로고
    • Numerical simulation of solid-liquid food mixture in a high pressure processing unit using computational fluid dynamics
    • Ghani, A.G.A. and Farid, M.M. 2007. Numerical simulation of solid-liquid food mixture in a high pressure processing unit using computational fluid dynamics. Journal of Food Engineering 80:1031-1042.
    • (2007) Journal of Food Engineering , vol.80 , pp. 1031-1042
    • Ghani, A.G.A.1    Farid, M.M.2
  • 23
    • 77957064429 scopus 로고    scopus 로고
    • Inactivation of bacterial spores in phosphate buffer and in vegetable cream treated with high pressures
    • (Progress in Biotechnology), (Eds.) R. Hayashi and C. Balny. Amsterdam: Elsevier
    • Gola, S., Foman, C., Carpi, G., Maggi, A., Cassara, A., and Rovere, P. 1996. Inactivation of bacterial spores in phosphate buffer and in vegetable cream treated with high pressures. High Pressure Bioscience and Biotechnology, Vol. 13 (Progress in Biotechnology), (Eds.) R. Hayashi and C. Balny, pp. 253-259. Amsterdam: Elsevier.
    • (1996) High Pressure Bioscience and Biotechnology , vol.13 , pp. 253-259
    • Gola, S.1    Foman, C.2    Carpi, G.3    Maggi, A.4    Cassara, A.5    Rovere, P.6
  • 24
    • 0036237898 scopus 로고    scopus 로고
    • Numerical simulation of thermodynamic and fluid dynamic processes during the high pressure treatment of fluid food systems
    • Hartmann, C. 2002. Numerical simulation of thermodynamic and fluid dynamic processes during the high pressure treatment of fluid food systems. Innovative Food Science and Emerging Technologies 3:11-18.
    • (2002) Innovative Food Science and Emerging Technologies , vol.3 , pp. 11-18
    • Hartmann, C.1
  • 25
    • 0037025170 scopus 로고    scopus 로고
    • Numerical simulation of convective and diffusive transport effects on a high-pressure-induced inactivation process
    • Hartmann, C. and Delgado, A. 2002a. Numerical simulation of convective and diffusive transport effects on a high-pressure-induced inactivation process. Biotechnology and Bioengineering 79:94-104.
    • (2002) Biotechnology and Bioengineering , vol.79 , pp. 94-104
    • Hartmann, C.1    Delgado, A.2
  • 26
    • 0009738864 scopus 로고    scopus 로고
    • Numerical simulation of thermofluid dynamics and enzyme inactivation in a fluid food system under high hydrostatic pressure
    • (Progress in Biotechnology), (Ed.) R. Hayashi, Amsterdam: Elsevier
    • Hartmann, C. and Delgado, A. 2002b. Numerical simulation of thermofluid dynamics and enzyme inactivation in a fluid food system under high hydrostatic pressure. Trends in High Pressure Bioscience and Biotechnology, Vol. 19 (Progress in Biotechnology), (Ed.) R. Hayashi, pp. 533-540. Amsterdam: Elsevier.
    • (2002) Trends in High Pressure Bioscience and Biotechnology , vol.19 , pp. 533-540
    • Hartmann, C.1    Delgado, A.2
  • 27
    • 2542625796 scopus 로고    scopus 로고
    • Numerical simulation of thermal and fluid dynamical transport effects on a high pressure induced inactivation
    • Hartmann, C. and Delgado, A. 2003a. Numerical simulation of thermal and fluid dynamical transport effects on a high pressure induced inactivation. High Pressure Research 23:67-70.
    • (2003) High Pressure Research , vol.23 , pp. 67-70
    • Hartmann, C.1    Delgado, A.2
  • 28
    • 0038293202 scopus 로고    scopus 로고
    • The influence of transport phenomena during high-pressure processing of packed food on the uniformity of enzyme inactivation
    • Hartmann, C. and Delgado, A. 2003b. The influence of transport phenomena during high-pressure processing of packed food on the uniformity of enzyme inactivation. Biotechnology and Bioengineering 82:725-735.
    • (2003) Biotechnology and Bioengineering , vol.82 , pp. 725-735
    • Hartmann, C.1    Delgado, A.2
  • 29
    • 0037883732 scopus 로고    scopus 로고
    • Convective and diffusive transport effects in a high pressure induced inactivation process of packed food
    • Hartmann, C., Delgado, A., and Szymczyk, J. 2003. Convective and diffusive transport effects in a high pressure induced inactivation process of packed food. Journal of Food Engineering 59:33-44.
    • (2003) Journal of Food Engineering , vol.59 , pp. 33-44
    • Hartmann, C.1    Delgado, A.2    Szymczyk, J.3
  • 32
    • 85056937497 scopus 로고    scopus 로고
    • Commercial high-pressure equipment
    • G.V. Barbosa-Cánovas, M.S. Tapia, and M.P. Cano, eds. Boca Raton, FL: CRC Press
    • Hjelmqwist, J. 2005. Commercial high-pressure equipment. In Novel Food Processing Technologies G.V. Barbosa-Cánovas, M.S. Tapia, and M.P. Cano, eds., pp. 361-73. Boca Raton, FL: CRC Press.
    • (2005) Novel Food Processing Technologies , pp. 361-373
    • Hjelmqwist, J.1
  • 34
    • 0346759481 scopus 로고    scopus 로고
    • High pressure sterilization: Novel technology, new products, new opportunities
    • Hoogland, H., de Heij, W.B.C., and Van Schepdael, L.J.M.M. 2001. High pressure sterilization: novel technology, new products, new opportunities. New Food 4:21-26.
    • (2001) New Food , vol.4 , pp. 21-26
    • Hoogland, H.1    de Heij, W.B.C.2    van Schepdael, L.J.M.M.3
  • 38
    • 85123027437 scopus 로고    scopus 로고
    • C. botulinum inactivation kinetics implemented in a computational model of a high pressure sterilization process
    • Juliano, P., Knoerzer, K., Fryer, P., and Versteeg, C. 2008. C. botulinum inactivation kinetics implemented in a computational model of a high pressure sterilization process. Biotechnology Progress. In Press.
    • (2008) Biotechnology Progress
    • Juliano, P.1    Knoerzer, K.2    Fryer, P.3    Versteeg, C.4
  • 40
    • 35948980799 scopus 로고    scopus 로고
    • A computational model for temperature and sterility distributions in a pilot-scale high-pressure high-temperature process
    • Knoerzer, K., Juliano, P., Gladman, S., Versteeg, C., and Fryer, P. 2007. A computational model for temperature and sterility distributions in a pilot-scale high-pressure high-temperature process. AICHE Journal 53:2996-3010.
    • (2007) AICHE Journal , vol.53 , pp. 2996-3010
    • Knoerzer, K.1    Juliano, P.2    Gladman, S.3    Versteeg, C.4    Fryer, P.5
  • 41
    • 30144440611 scopus 로고    scopus 로고
    • High pressure-high temperature sterilization: From kinetic analysis to process verification
    • Koutchma, T., Guo, B., Patazca, E., and Parisi, B. 2005. High pressure-high temperature sterilization: from kinetic analysis to process verification. Journal of Food Process Engineering 28:610-629.
    • (2005) Journal of Food Process Engineering , vol.28 , pp. 610-629
    • Koutchma, T.1    Guo, B.2    Patazca, E.3    Parisi, B.4
  • 42
    • 0344440944 scopus 로고    scopus 로고
    • Modelling and numerical simulation of convection driven high pressure induced phase changes
    • Kowalczyk, W., Hartmann, C., and Delgado, A. 2004. Modelling and numerical simulation of convection driven high pressure induced phase changes. International Journal of Heat and Mass Transfer 47:1079-1089.
    • (2004) International Journal of Heat and Mass Transfer , vol.47 , pp. 1079-1089
    • Kowalczyk, W.1    Hartmann, C.2    Delgado, A.3
  • 43
    • 22144440183 scopus 로고    scopus 로고
    • Determination of thermophysical properties of foods under high hydrostatic pressure in combined experimental and theoretical approach
    • Kowalczyk, W., Hartmann, C., Luscher, C., Pohl, M., Delgado, A., and Knorr, D. 2005. Determination of thermophysical properties of foods under high hydrostatic pressure in combined experimental and theoretical approach. Innovative Food Science and Emerging Technologies 6:318-326.
    • (2005) Innovative Food Science and Emerging Technologies , vol.6 , pp. 318-326
    • Kowalczyk, W.1    Hartmann, C.2    Luscher, C.3    Pohl, M.4    Delgado, A.5    Knorr, D.6
  • 45
    • 0344442368 scopus 로고    scopus 로고
    • Combined high-pressure and thermal treatments for processing of tomato puree: Evaluation of microbial inactivation and quality parameters
    • Krebbers, B., Matser, A., Hoogerwerf, S., Moezelaar, R., Tomassen, M., and Berg, R. 2003. Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters. Innovative Food Science and Emerging Technologies 4:377-385.
    • (2003) Innovative Food Science and Emerging Technologies , vol.4 , pp. 377-385
    • Krebbers, B.1    Matser, A.2    Hoogerwerf, S.3    Moezelaar, R.4    Tomassen, M.5    Berg, R.6
  • 49
    • 7944231238 scopus 로고    scopus 로고
    • Comparison of pressure and heat resistance of Clostridium botulinum and other endospores in mashed carrots
    • Margosch, D., Ehrmann, M.A., Ganzle, M.G., and Vogel, R.F. 2004. Comparison of pressure and heat resistance of Clostridium botulinum and other endospores in mashed carrots. Journal of Food Protection 67:2530-2537.
    • (2004) Journal of Food Protection , vol.67 , pp. 2530-2537
    • Margosch, D.1    Ehrmann, M.A.2    Ganzle, M.G.3    Vogel, R.F.4
  • 50
    • 33646538772 scopus 로고    scopus 로고
    • High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature
    • Margosch, D., Ehrmann, M.A., Buckow, R., Heinz, V., Vogel, R.F., and Ganzle, M.G. 2006. High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature. Applied and Environmental Microbiology 72:3476-3481.
    • (2006) Applied and Environmental Microbiology , vol.72 , pp. 3476-3481
    • Margosch, D.1    Ehrmann, M.A.2    Buckow, R.3    Heinz, V.4    Vogel, R.F.5    Ganzle, M.G.6
  • 54
    • 33749248508 scopus 로고    scopus 로고
    • Computational fluid dynamics (CFD)-an effective and efficient design and analysis tool for the food industry: A review
    • Norton, T. and Sun, D.W. 2006. Computational fluid dynamics (CFD)-an effective and efficient design and analysis tool for the food industry: a review. Trends in Food Science and Technology 17:600-620.
    • (2006) Trends in Food Science and Technology , vol.17 , pp. 600-620
    • Norton, T.1    Sun, D.W.2
  • 55
  • 57
  • 58
    • 0036651701 scopus 로고    scopus 로고
    • Some interrelated thermophysical properties of liquid water and ice. I. A user-friendly modeling review for food high-pressure processing
    • Otero, L., Molina-Garcia, A.D., and Sanz, P.D. 2002b. Some interrelated thermophysical properties of liquid water and ice. I. A user-friendly modeling review for food high-pressure processing. Critical Reviews in Food Science and Nutrition 42:339-352.
    • (2002) Critical Reviews in Food Science and Nutrition , vol.42 , pp. 339-352
    • Otero, L.1    Molina-Garcia, A.D.2    Sanz, P.D.3
  • 59
    • 33748535412 scopus 로고    scopus 로고
    • A model to design high-pressure processes towards an uniform temperature distribution
    • Otero, L., Ramos, A.M., de Elvira, C., and Sanz, P.D. 2007. A model to design high-pressure processes towards an uniform temperature distribution. Journal of Food Engineering 78:1463-1470.
    • (2007) Journal of Food Engineering , vol.78 , pp. 1463-1470
    • Otero, L.1    Ramos, A.M.2    de Elvira, C.3    Sanz, P.D.4
  • 60
    • 0002956325 scopus 로고    scopus 로고
    • An in situ technique to visualize temperature and velocity fields in liquid biotechnical substances at high pressure
    • (Ed.) H. Ludwig
    • Pehl, M. and Delgado, A. 1999. An in situ technique to visualize temperature and velocity fields in liquid biotechnical substances at high pressure. In Advances in High Pressure Bioscience and Biotechnology (Ed.) H. Ludwig, pp. 519-522.
    • (1999) Advances in High Pressure Bioscience and Biotechnology , pp. 519-522
    • Pehl, M.1    Delgado, A.2
  • 61
    • 77957062980 scopus 로고    scopus 로고
    • Experimental investigation on thermofluiddynamical processes in pressurized substances
    • R. Hayashi, ed., Amsterdam: Elsevier
    • Pehl, M. and Delgado, A. 2002. Experimental investigation on thermofluiddynamical processes in pressurized substances. In Trends in High Pressure Bioscience and Biotechnology R. Hayashi, ed., pp. 429-435. Amsterdam: Elsevier.
    • (2002) Trends in High Pressure Bioscience and Biotechnology , pp. 429-435
    • Pehl, M.1    Delgado, A.2
  • 63
    • 0037338851 scopus 로고    scopus 로고
    • Estimating microbial inactivation parameters from survival curves obtained under varying conditions-the linear case
    • Peleg, M., Normand, M.D., and Campanella, O.H. 2003. Estimating microbial inactivation parameters from survival curves obtained under varying conditions-the linear case. Bulletin of Mathematical Biology 65:219-234.
    • (2003) Bulletin of Mathematical Biology , vol.65 , pp. 219-234
    • Peleg, M.1    Normand, M.D.2    Campanella, O.H.3
  • 64
    • 13244260849 scopus 로고    scopus 로고
    • Generating microbial survival curves during thermal processing in real time
    • Peleg, M., Normand, M.D., and Corradini, M.G. 2005. Generating microbial survival curves during thermal processing in real time. Journal of Applied Microbiology 98:406-417.
    • (2005) Journal of Applied Microbiology , vol.98 , pp. 406-417
    • Peleg, M.1    Normand, M.D.2    Corradini, M.G.3
  • 65
    • 85123025783 scopus 로고    scopus 로고
    • Perry's Chemical Engineers' Handbook. New York: McGraw-Hill. Pflug, I.J. 1987. Using the straight-line semilogarithmic microbial destruction model as an engineering design-model for determining the F-value for heat processes
    • Perry, R.H. 1997. Perry's Chemical Engineers' Handbook. New York: McGraw-Hill. Pflug, I.J. 1987. Using the straight-line semilogarithmic microbial destruction model as an engineering design-model for determining the F-value for heat processes. Journal of Food Protection 50:342-346.
    • (1997) Journal of Food Protection , vol.50 , pp. 342-346
    • Perry, R.H.1
  • 66
    • 33645336908 scopus 로고    scopus 로고
    • Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince
    • Rajan, S., Ahn, J., Balasubramaniam, V.M., and Yousef, A.E. 2006a. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince. Journal of Food Protection 69:853-860.
    • (2006) Journal of Food Protection , vol.69 , pp. 853-860
    • Rajan, S.1    Ahn, J.2    Balasubramaniam, V.M.3    Yousef, A.E.4
  • 67
    • 33646162425 scopus 로고    scopus 로고
    • Inactivation of Bacillus stearothermophilus spores in egg patties by pressure-assisted thermal processing
    • Rajan, S., Pandrangi, S., Balasubramaniam, V.M., and Yousef, A.E. 2006b. Inactivation of Bacillus stearothermophilus spores in egg patties by pressure-assisted thermal processing. Lwt-Food Science and Technology 39:844-851.
    • (2006) Lwt-Food Science and Technology , vol.39 , pp. 844-851
    • Rajan, S.1    Pandrangi, S.2    Balasubramaniam, V.M.3    Yousef, A.E.4
  • 69
    • 34447284313 scopus 로고    scopus 로고
    • Thermal conductivity of selected liquid foods at elevated pressures up to 700 MPa
    • Ramaswamy, H.S., Balasubramaniam, V.M., and Sastry, S.K. 2007. Thermal conductivity of selected liquid foods at elevated pressures up to 700 MPa. Journal of Food Engineering 83:444-451.
    • (2007) Journal of Food Engineering , vol.83 , pp. 444-451
    • Ramaswamy, H.S.1    Balasubramaniam, V.M.2    Sastry, S.K.3
  • 70
    • 0031881024 scopus 로고    scopus 로고
    • Sporulation temperature affects initiation of germination and inactivation by high hydrostatic pressure of Bacillus cereus
    • Raso, J., Barbosa-Canovas, G., and Swanson, B.G. 1998. Sporulation temperature affects initiation of germination and inactivation by high hydrostatic pressure of Bacillus cereus. Journal of Applied Microbiology 85:17-24.
    • (1998) Journal of Applied Microbiology , vol.85 , pp. 17-24
    • Raso, J.1    Barbosa-Canovas, G.2    Swanson, B.G.3
  • 71
    • 85123026014 scopus 로고    scopus 로고
    • Thermodynamic aspects of high hydrostatic pressure processing
    • PhD dissertation. Washington State University, Pullman, WA
    • Rodríguez, J.J. 2003. Thermodynamic aspects of high hydrostatic pressure processing. Processing food by high hydrostatic pressure, PhD dissertation. Washington State University, Pullman, WA.
    • (2003) Processing food by high hydrostatic pressure
    • Rodríguez, J.J.1
  • 72
    • 0001689879 scopus 로고    scopus 로고
    • Studies on bacterial spores by combined pressure-heat treatments: Possibility to sterilize low acid foods
    • N.S. Isaacs, ed. Cambridge: The Royal Society of Chemistry
    • Rovere, P., Gola, S., Maggi, A., Scaramuzza, N., and Miglioli, L. 1998. Studies on bacterial spores by combined pressure-heat treatments: possibility to sterilize low acid foods. In High Pressure Food Science, Bioscience and Chemistry, N.S. Isaacs, ed., pp. 354-363. Cambridge: The Royal Society of Chemistry.
    • (1998) High Pressure Food Science, Bioscience and Chemistry , pp. 354-363
    • Rovere, P.1    Gola, S.2    Maggi, A.3    Scaramuzza, N.4    Miglioli, L.5
  • 74
    • 0030700629 scopus 로고    scopus 로고
    • Neural network modeling of heat transfer to liquid particle mixtures in cans subjected to end-over-end processing
    • Sablani, S.S., Ramaswamy, H.S., Sreekanth, S., and Prasher, S.O. 1997. Neural network modeling of heat transfer to liquid particle mixtures in cans subjected to end-over-end processing. Food Research International 30:105-116.
    • (1997) Food Research International , vol.30 , pp. 105-116
    • Sablani, S.S.1    Ramaswamy, H.S.2    Sreekanth, S.3    Prasher, S.O.4
  • 75
    • 33750025273 scopus 로고
    • New international skeleton tables for thermodynamic properties of ordinary water substance
    • Sato, H., Uematsu, M., and Watanabe, K. 1988. New international skeleton tables for thermodynamic properties of ordinary water substance. Journal of Physical and Chemical Reference Data 17:1439-1540.
    • (1988) Journal of Physical and Chemical Reference Data , vol.17 , pp. 1439-1540
    • Sato, H.1    Uematsu, M.2    Watanabe, K.3
  • 76
    • 84953652246 scopus 로고
    • A fundamental equation for water covering the range from the melting line to 1273-K at pressures up to 25000 Mpa
    • Saul, A. and Wagner, W. 1989. A fundamental equation for water covering the range from the melting line to 1273-K at pressures up to 25000 Mpa. Journal of Physical and Chemical Reference Data 18:1537-1564.
    • (1989) Journal of Physical and Chemical Reference Data , vol.18 , pp. 1537-1564
    • Saul, A.1    Wagner, W.2
  • 77
    • 20244383095 scopus 로고    scopus 로고
    • Influence of high-pressure processing on selected polymeric materials and on the migration of a pressure-transmitting fluid
    • Schauwecker, A., Balasubramaniam, V.M., Sadler, G., Pascall, M.A., and Adhikari, C. 2002. Influence of high-pressure processing on selected polymeric materials and on the migration of a pressure-transmitting fluid. Packaging Technology and Science 15:255-262.
    • (2002) Packaging Technology and Science , vol.15 , pp. 255-262
    • Schauwecker, A.1    Balasubramaniam, V.M.2    Sadler, G.3    Pascall, M.A.4    Adhikari, C.5
  • 78
    • 0036475823 scopus 로고    scopus 로고
    • Validating high-pressure processes for low-acid foods
    • Sizer, C.E., Balasubramaniam, V.M., and Ting, E. 2002. Validating high-pressure processes for low-acid foods. Food Technology 56:36-57.
    • (2002) Food Technology , vol.56 , pp. 36-57
    • Sizer, C.E.1    Balasubramaniam, V.M.2    Ting, E.3
  • 80
    • 0000540031 scopus 로고
    • Thermodynamic properties of water under pressure up to 5 kbar and between 28 and 120°C. Estimations in the supercooled region down to -40°C
    • Ter Minassian, L., Pruzan, P., and Soulard, A. 1981. Thermodynamic properties of water under pressure up to 5 kbar and between 28 and 120°C. Estimations in the supercooled region down to -40°C. The Journal of Chemical Physics 75:3064-3072.
    • (1981) The Journal of Chemical Physics , vol.75 , pp. 3064-3072
    • Ter Minassian, L.1    Pruzan, P.2    Soulard, A.3
  • 81
    • 0036475508 scopus 로고    scopus 로고
    • Determining thermal effects in high-pressure processing
    • Ting, E., Balasubramaniam, V.M., and Raghubeer, E. 2002. Determining thermal effects in high-pressure processing. Food Technology 56:31-35.
    • (2002) Food Technology , vol.56 , pp. 31-35
    • Ting, E.1    Balasubramaniam, V.M.2    Raghubeer, E.3
  • 82
    • 0142106521 scopus 로고    scopus 로고
    • A neural network approach for thermal/pressure food processing
    • Torrecilla, J.S., Otero, L., and Sanz, P.D. 2004. A neural network approach for thermal/pressure food processing. Journal of Food Engineering 62:89-95.
    • (2004) Journal of Food Engineering , vol.62 , pp. 89-95
    • Torrecilla, J.S.1    Otero, L.2    Sanz, P.D.3
  • 83
    • 14644435683 scopus 로고    scopus 로고
    • Artificial neural networks: A promising tool to design and optimize high-pressure food processes
    • Torrecilla, J.S., Otero, L., and Sanz, P.D. 2005. Artificial neural networks: a promising tool to design and optimize high-pressure food processes. Journal of Food Engineering 69:299-306.
    • (2005) Journal of Food Engineering , vol.69 , pp. 299-306
    • Torrecilla, J.S.1    Otero, L.2    Sanz, P.D.3
  • 86
    • 33847775078 scopus 로고    scopus 로고
    • Evaluation of thermal properties of food materials at high pressures using a dual-needle line-heat-source method
    • Zhu, S., Ramaswamy, H.S., Marcotte, M., Chen, C., Shao, Y., and Le Bail, A. 2007. Evaluation of thermal properties of food materials at high pressures using a dual-needle line-heat-source method. Journal of Food Science 72:E49-E56.
    • (2007) Journal of Food Science , vol.72 , pp. E49-E56
    • Zhu, S.1    Ramaswamy, H.S.2    Marcotte, M.3    Chen, C.4    Shao, Y.5    le Bail, A.6


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.