CONTINUOUS HIGH-TEMPERATURE - SHORT-TIME STERILIZATION OF LIQUID FOODS WITH STEAM-INJECTION HEATING

被引：20

作者：

LIN, SH ^{[1
]}

机构：

[1] UNIV MELBOURNE, DEPT CHEM ENGN, PARKVILLE 3052, VICTORIA, AUSTRALIA

来源：

关键词：

D O I：

10.1016/0009-2509(76)85011-7

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

引用

页码：77 / 82

页数：6

共 20 条

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[3] Charm S. E., 1971, FUNDAMENTALS FOOD EN
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[6] HEAT TRANSFER TO PSEUDOPLASTIC FLUIDS IN LAMINAR FLOW
CHRISTIANSEN, EB
CRAIG, SE
[J]. AICHE JOURNAL, 1962, 8 (02) : 154 - 160
[7] LAMINAR, NONISOTHERMAL FLOW OF FLUIDS IN TUBES OF CIRCULAR CROSS SECTION
CHRISTIANSEN, EB
JENSEN, GE
[J]. AICHE JOURNAL, 1969, 15 (04) : 504 - +
[8] PRINCIPLES IN THE DESIGN OF CONTINUOUS STERILIZERS
DEINDOERFER, FH
HUMPHREY, AE
[J]. APPLIED MICROBIOLOGY, 1959, 7 (04) : 264 - 270
[9] FELICIOTTI E, 1957, FOOD TECHNOL-CHICAGO, V11, P77
[10] PREDICTION OF STABILITY IN PHARMACEUTICAL PREPARATIONS .2. VITAMIN STABILITY IN LIQUID MULTIVITAMIN PREPARATIONS
GARRETT, ER
[J]. JOURNAL OF THE AMERICAN PHARMACEUTICAL ASSOCIATION, 1956, 45 (03): : 171 - 178