| dc.contributor.author |
Stoforos, N |
en |
| dc.contributor.author |
Taoukis, P |
en |
| dc.date.accessioned |
2014-06-06T06:43:30Z |
|
| dc.date.available |
2014-06-06T06:43:30Z |
|
| dc.date.issued |
1998 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0956-7135(98)00017-6 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1324 |
|
| dc.subject |
Temperature Profile |
en |
| dc.subject |
Thermal Processing |
en |
| dc.title |
A theoretical procedure for using multiple response time-temperature integrators for the design and evaluation of thermal processes |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0956-7135(98)00017-6 |
en |
| heal.publicationDate |
1998 |
en |
| heal.abstract |
Time-temperature integrators (TTI) offer a sound alternative to in situ and physical-mathematical methods for thermal process design and evaluation. In the present work, the use of multi-component TTI systems, in cases where a single-component TTI with a particular z value is not available, was investigated.A procedure in using double or triple response TTI systems to evaluate the impact of a |
en |
| heal.journalName |
Food Control |
en |
| dc.identifier.doi |
10.1016/S0956-7135(98)00017-6 |
en |