Improving prediction of temperature profiles of packaged food during retort processing

A one-dimensional (1D) apparent position (AP) numerical solution (APNS) method was previously proposed to predict the evolution of temperature at the slowest heating point (SHP) of canned food in any shaped container during retort processing. In this study, the APNS method was implemented in a two-d...

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Veröffentlicht in:	Journal of food engineering Jg. 313; S. 110758
Hauptverfasser:	Zhu, Si, Li, Bing, Chen, Guibing
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Elsevier Ltd 01.01.2022
Schlagworte:	Ball's formula canned foods computer software convection Heat penetration Internet Numerical solution prediction temperature profiles Thermal processing Heat penetration Ball's formula Thermal processing Numerical solution
ISSN:	0260-8774, 1873-5770
Online-Zugang:	Volltext
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