| dc.contributor.author |
Denys, S |
en |
| dc.contributor.author |
Noronha, J |
en |
| dc.contributor.author |
Stoforos, N |
en |
| dc.contributor.author |
Hendrickx, M |
en |
| dc.contributor.author |
Tobback, P |
en |
| dc.date.accessioned |
2014-06-06T06:43:06Z |
|
| dc.date.available |
2014-06-06T06:43:06Z |
|
| dc.date.issued |
1996 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0260-8774(96)00057-X |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1018 |
|
| dc.subject |
Thermal Processing |
en |
| dc.title |
Evaluation of process deviations, consisting of drops in rotational speed, during thermal processing of foods in rotary water cascading retorts |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0260-8774(96)00057-X |
en |
| heal.publicationDate |
1996 |
en |
| heal.abstract |
Taking into account the similarities of broken-line heating curves and heat-penetration curves obtained when a product undergoes a drop in rotational speed during thermal processing in a rotary water cascading retort, a semiempirical method used for handling broken-line heating behaviour is suggested as a method of dealing with this type of process deviation. For this purpose, the possibility of extrapolating |
en |
| heal.journalName |
Journal of Food Engineering |
en |
| dc.identifier.doi |
10.1016/S0260-8774(96)00057-X |
en |