A 3-DIMENSIONAL FINITE-ELEMENT MODEL FOR THERMALLY INDUCED CHANGES IN FOODS - APPLICATION TO DEGRADATION OF AGARITINE IN CANNED MUSHROOMS

被引：30

作者：

SASTRY, SK ^{[1
]}

BEELMAN, RB ^{[1
]}

SPERONI, JJ ^{[1
]}

机构：

[1] OCEAN SPRAY CRANBERRIES INC,PLYMOUTH,MA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10464.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1293 / &

共 32 条

[1]

de Baerdemaeker J., 1977, J FOOD PROCESS ENG, V1, P37

[2]

FITCH AL, 1935, NBS RES REPORT, V561, P135

[3]

GARROTE RL, 1984, CAN I FOOD SC TECH J, V17, P111

[4]

HAYAKAWA K-I, 1969, Food Technology, V23, P141

HAYAKAWA, KI ;

BALL, CO .

[6]

HAYAKAWA KI, 1970, FOOD TECHNOL-CHICAGO, V24, P1407

LABUZA, TP .

[8]

LARUE TA, 1977, LLOYDIA, V40, P307

[9]

Lenz M. K., 1978, Journal of Food Process Engineering, V2, P227, DOI 10.1111/j.1745-4530.1978.tb00209.x

LENZ, MK ;

LUND, DB .