Approximate Method for the Estimate of the Temperature in the Center of a Product of Cylindrical Configuration
In the heat treatment of the foodstuffs, exists one point or region in the inside of the same, known as thermic center or critical point, where microorganisms have a bigger probability of surviving. The effectiveness of the procedure depends so much of the temperature seemingly as of the necessary t...
| Main Authors: | , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad de Oriente
2017-01-01
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| Series: | Tecnología Química |
| Subjects: | |
| Online Access: | http://revistas.uo.edu.cu/index.php/tq/article/view/1944 |