EXPERIMENTAL EVALUATION OF MATHEMATICAL AND COMPUTER MODELS FOR THERMAL PROCESS EVALUATION

被引：35

作者：

TEIXEIRA, AA

STUMBO, CR

ZAHRADNIK, JW

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD & AGR ENGN,AMHERST,MA 01002

[2] UNIV MASSACHUSETTS,DEPT FOOD SCI & TECHNOL,AMHERST,MA 01002

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00521.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：653 / 655

页数：3

共 14 条

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ECKLUND OF, 1949, FOOD TECHNOL-CHICAGO, V3, P231

[3]

FELLICIOTTI E, 1957, FOOD TECHNOL, V11, P77

[4]

HAYAKAWA K-I, 1969, Canadian Institute of Food Technology Journal, V2, P165

[5]

JEN Y, 1971, J FOOD SCI, V36, P692

[6] Heating curves - Theory and practical application [J].

Olson, FCW ;

Jackson, JM .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1942, 34 :337-341

[7]

SEGMILLER JL, 1957, 17TH ANN M IFT

[8]

STUMBO CR, 1953, FOOD TECHNOL-CHICAGO, V7, P309

[9]

STUMBO CR, 1965, THERMOBACTERIOLOGY F

[10]

TEIXEIRA A A, 1969, Food Technology, V23, P137