A New Mathematical Model for Food Thermal Process Prediction
A mathematical model was developed to correlate the four heat penetration parameters of 57 Stumbo’s tables (18,513 datasets) in canned food: g (the difference between the retort and the coldest point temperatures in the canned food at the end of the heating process), fh/U (the ratio of the heating r...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2013-01-01
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| Series: | Modelling and Simulation in Engineering |
| Online Access: | http://dx.doi.org/10.1155/2013/569473 |
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