COMPUTER-SIMULATION OF VARIABLE RETORT CONTROL AND CONTAINER GEOMETRY AS A POSSIBLE MEANS OF IMPROVING THIAMINE RETENTION IN THERMALLY PROCESSED FOODS

被引：67

作者：

TEIXEIRA, AA

ZINSMEISTER, GE

ZAHRADNIK, JW

机构：

[1] UNIV MASSACHUSETTS,DEPT MECH & AEROSP ENGN,AMHERST,MA 01002

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

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00522.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：656 / 659

页数：4

共 8 条

[1]

BALL CO, 1938, FOOD RESEARCH, V13, P13

[2]

EVERSON GJ, 1964, FOOD TECHNOL-CHICAGO, V18, P84

[3]

FELLICIOTTI E, 1957, FOOD TECHNOL, V11, P77

[4]

Joslyn MA, 1963, FOOD PROCESSING OPER, V2

[5]

LUH BS, 1969, FOOD TECHNOL-CHICAGO, V23, P103

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

Olson, FCW ;

Jackson, JM .

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

[7]

STUMBO CR, 1965, THERMOBACTERIOLOGY F

[8]

TEIXEIRA AA, 1969, FOOD TECHNOL-CHICAGO, V23, P845