CONTINUOUS HIGH-TEMPERATURE - SHORT-TIME STERILIZATION OF LIQUID FOODS WITH STEAM-INJECTION HEATING

被引：20

作者：

LIN, SH ^{[1
]}

机构：

[1] UNIV MELBOURNE, DEPT CHEM ENGN, PARKVILLE 3052, VICTORIA, AUSTRALIA

来源：

CHEMICAL ENGINEERING SCIENCE | 1976年 / 31卷 / 01期

关键词：

D O I：

10.1016/0009-2509(76)85011-7

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

引用

页码：77 / 82

页数：6

共 20 条

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[2]

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[3]

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[4]

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TAO, FS .

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[6] HEAT TRANSFER TO PSEUDOPLASTIC FLUIDS IN LAMINAR FLOW [J].

CHRISTIANSEN, EB ;

CRAIG, SE .

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[7] LAMINAR, NONISOTHERMAL FLOW OF FLUIDS IN TUBES OF CIRCULAR CROSS SECTION [J].

CHRISTIANSEN, EB ;

JENSEN, GE .

AICHE JOURNAL, 1969, 15 (04) :504-+

[8] PRINCIPLES IN THE DESIGN OF CONTINUOUS STERILIZERS [J].

DEINDOERFER, FH ;

HUMPHREY, AE .

APPLIED MICROBIOLOGY, 1959, 7 (04) :264-270

[9]

FELICIOTTI E, 1957, FOOD TECHNOL-CHICAGO, V11, P77

[10] PREDICTION OF STABILITY IN PHARMACEUTICAL PREPARATIONS .2. VITAMIN STABILITY IN LIQUID MULTIVITAMIN PREPARATIONS [J].

GARRETT, ER .

JOURNAL OF THE AMERICAN PHARMACEUTICAL ASSOCIATION, 1956, 45 (03) :171-178

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