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Title: Recent advances in process assessment and optimisation
Authors: Van Loey, Ann ×
Hendrickx, Marc
Smout, Chantal
Haentjens, T
Tobback, Paul #
Issue Date: Jan-1996
Publisher: Elsevier sci ltd
Series Title: Meat science vol:43 pages:S81-S98
Abstract: After stating the general principle of food preservation, this paper focuses on currently available methods to evaluate quantitatively the integrated time temperature impact during and/or after a thermal preservation process. In this context, both the physical-mathematical approach and the use of time temperature integrators are briefly reviewed and recent evolutions are indicated. Also new trends with regard to thermal process optimisation are highlighted. Copyright (C) 1996 Elsevier Science Ltd
ISSN: 0309-1740
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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