Numerical simulation of unsteady heat conduction in arbitrary shaped canned foods during sterilization processes
暂无分享,去创建一个
[2] R. Lawrence,et al. Computerized control strategies for a steam retort , 1989 .
[3] Israel Saguy,et al. OPTIMAL RETORT TEMPERATURE PROFILE IN OPTIMIZING THIAMIN RETENTION IN CONDUCTION-TYPE HEATING OF CANNED FOODS , 1979 .
[4] K. Hayakawa. RESPONSE CHARTS FOR ESTIMATING TEMPERATURES IN CYLINDRICAL CANS OF SOLID FOOD SUBJECTED TO TIME VARIABLE PROCESSING TEMPERATURES , 1974 .
[5] Thomas Ohlsson,et al. Optimal sterilization temperatures for sensory quality in cylindrical containers , 1980 .
[6] I. J. Pflug,et al. The Finite Element Method in Thermal Processing of Foods , 1983 .
[7] T. Ohlsson. OPTIMAL STERILIZATION TEMPERATURES FOR FLAT CONTAINERS , 1980 .
[8] S. R. Bhowmik,et al. A Method for Thermal Process Evaluation of Conduction Heated Foods in Retortable Pouches , 1987 .
[9] A. G. Fikiin,et al. Modéle numérique du refroidissement de matières alimentaires et d'autres corps solides de forme géometrique variee , 1989 .
[10] J. R. Dixon,et al. Computer determination of spore survival distributions in thermally-processed conduction-heated foods , 1969 .
[11] C. R. Stumbo,et al. EVALUATION OF THERMAL PROCESSES FOR CONDUCTION HEATING FOODS IN PEAR‐SHAPED CONTAINERS , 1974 .