2015
DOI: 10.1007/978-3-319-24904-9_19
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Optimization of Thermal Food Processing

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Cited by 7 publications
(7 citation statements)
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“…Heat penetration test was conducted using the calibrated Omega wireless data loggers, USA. Sterility was expressed as an F 0 -value calculated using General Method [14], as in…”
Section: Canning Process Conditionmentioning
confidence: 99%
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“…Heat penetration test was conducted using the calibrated Omega wireless data loggers, USA. Sterility was expressed as an F 0 -value calculated using General Method [14], as in…”
Section: Canning Process Conditionmentioning
confidence: 99%
“…[9][10][11][12]. Excessive heating must be avoided due to decreased product quality and underutilized plant capacity [13][14][15]. Unnecessary overprocessing may lead to steam overconsumption that can significantly increase production costs [16].…”
Section: Introductionmentioning
confidence: 99%
“…For example, certain whole tropical fruits are susceptible to chilling injury when exposed totemperatures in the range 0-10°C. Chilling injury causes loss of quality through poor ripening, pitting of theskin and rotting [27].…”
Section: Temperature Regulationmentioning
confidence: 99%
“…donde z nutriente (valor z) y T ref (temperatura de referencia), representan el componente más inestable al calor. En general, el valor de cocción de referencia se caracteriza por: z nutriente = 33°C, y T ref = 100°C (Yang et al, 2016;Holdsworth & Simpson, 2015a;Tribuzi et al, 2015;Ling et al, 2014;Abakarov & Nuñez, 2013;Bignardi et al, 2013 1999). Los valores de F y C, se informan juntos para describir el efecto del procesamiento sobre la carga microbiana, y el valor nutricional de los alimentos (Adepoju et al, 2016).…”
Section: Introductionunclassified