| dc.contributor.author |
Stoforos, N |
en |
| dc.contributor.author |
Noronha, J |
en |
| dc.contributor.author |
Hendrickx, M |
en |
| dc.contributor.author |
Tobback, P |
en |
| dc.date.accessioned |
2014-06-06T06:43:17Z |
|
| dc.date.available |
2014-06-06T06:43:17Z |
|
| dc.date.issued |
1997 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1080/10408399709527782 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1152 |
|
| dc.subject |
Quality Factor |
en |
| dc.subject |
Sterilization |
en |
| dc.subject |
Thermal Processing |
en |
| dc.title |
A critical analysis of mathematical procedures for the evaluation and design of in‐container thermal processes for foods |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1080/10408399709527782 |
en |
| heal.publicationDate |
1997 |
en |
| heal.abstract |
Kinetic data on thermal destruction of spoilage and quality factors coupled with the temperature history of a product during a heat sterilization cycle are the basic information needed for the evaluation and the design of thermal processes through a physical‐mathematical approach. A critical review on the available physical‐mathematical procedures used for thermal process calculations of in‐container processed foods is presented. |
en |
| heal.journalName |
Critical Reviews in Food Science and Nutrition |
en |
| dc.identifier.doi |
10.1080/10408399709527782 |
en |