| dc.contributor.author |
Stoforos, N |
en |
| dc.date.accessioned |
2014-06-06T06:42:56Z |
|
| dc.date.available |
2014-06-06T06:42:56Z |
|
| dc.date.issued |
1995 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/0956-7135(95)98911-J |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/900 |
|
| dc.subject |
Food Products |
en |
| dc.subject |
Product Quality |
en |
| dc.subject |
Sterilization |
en |
| dc.subject |
Thermal Processing |
en |
| dc.title |
Thermal process design |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/0956-7135(95)98911-J |
en |
| heal.publicationDate |
1995 |
en |
| heal.abstract |
To calculate the necessary processing time at some appropriate temperature needed to achieve a target preserving action for several food products, heat penetration data must be coupled with kinetic data of microbial destruction. Quality degradation calculations must thereafter be performed in order to select the thermal process which results in the highest product quality retention. In this overview, the key |
en |
| heal.journalName |
Food Control |
en |
| dc.identifier.doi |
10.1016/0956-7135(95)98911-J |
en |