Thermal process calculations through ball's original formula method: A critical presentation of the method and simplification of its use through regression equations

dc.contributor.author	Stoforos, NG	en
dc.date.accessioned	2014-06-06T06:50:46Z
dc.date.available	2014-06-06T06:50:46Z
dc.date.issued	2010	en
dc.identifier.issn	18667910	en
dc.identifier.uri	http://dx.doi.org/10.1007/s12393-010-9014-4	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5148
dc.subject	Ball's formula method	en
dc.subject	Canned foods	en
dc.subject	Process calculations	en
dc.subject	Thermal processing	en
dc.subject.other	Canned food	en
dc.subject.other	Classical methods	en
dc.subject.other	Process calculation	en
dc.subject.other	Regression equation	en
dc.subject.other	Thermal process	en
dc.subject.other	Thermal processing	en
dc.subject.other	Rapid thermal annealing	en
dc.subject.other	Spheres	en
dc.title	Thermal process calculations through ball's original formula method: A critical presentation of the method and simplification of its use through regression equations	en
heal.type	journalArticle	en
heal.identifier.primary	10.1007/s12393-010-9014-4	en
heal.publicationDate	2010	en
heal.abstract	Ball's formula method is a classical method used in the thermal processing industry, the basis and the precursor of a number of most recent methodologies. It has received a lot of attention, being reviewed, criticized, compared and evaluated by several investigators. The use of Ball's method relies on appropriate diagrams which sometimes are difficult to use, find or reproduce. After presenting the principles involved in the development of Ball's formula method, reviewing the literature related to that particular method, and discussing its limitations, some working, regression equations developed in order to facilitate the application and the use of the method are presented. © Springer Science+Business Media, LLC 2010.	en
heal.journalName	Food Engineering Reviews	en
dc.identifier.issue	1	en
dc.identifier.volume	2	en
dc.identifier.doi	10.1007/s12393-010-9014-4	en
dc.identifier.spage	1	en
dc.identifier.epage	16	en