Heat transfer to foods: Modelling and validation

被引：0
作者：
P. W. Cox
P. J. Fryer
机构：
[1] Chemical Engineering,Centre for Formulation Engineering
[2] University of Birmingham,undefined
[3] Edgbaston,undefined
来源：
Journal of Thermal Science | 2002年 / 11卷
关键词：
heat transfer; food processing;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The food industry uses a wide variety of processes which are not well understood. Current modelling and measurement approaches are reviewed, with specific reference to work at Birmingham on Particle tracking (PEPT) and the potential of temperature time indicators in process validation.
引用
收藏
页码：320 / 330
页数：10
相关论文
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