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Title: An empirical equation for the description of optimum variable retort temperature profiles that maximize surface quality retention in thermally processed foods
Authors: DeNoronha, JF ×
Van Loey, Ann
Hendrickx, Marc
Tobback, Paul #
Issue Date: Jan-1996
Publisher: Food nutrition press inc
Series Title: Journal of food processing and preservation vol:20 issue:3 pages:251-264
Abstract: It has been previously shown that, when compared with the traditional constant retort temperature profiles, variable retort temperature profiles allow a modest increase in quality retention during the sterilization of packed foods. When the minimization of the process time with a constraint on the minimum surface quality is considered, variable retort policies show significant reductions on process times when compared to equivalent optimum constant retort temperature profiles. However the results were presented on a case by case basis and no effort was done to try to generalize this principle.
ISSN: 0145-8892
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Quantum Chemistry and Physical Chemistry Section
× corresponding author
# (joint) last author

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