Heating behavior and quality factor retention in canned foods as influenced by thermal processing in a rotary autoclave
Heat penetration data were obtained for a canned food model (gelatinized waxy maize starch) during processing in an agitating retort under various conditions to evaluate the effect of process variables on the heat penetration parameters (f$ sb{ rm h}$ and j$ sb{ rm ch}$) and resulting process lethal...
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| Format: | Others |
| Language: | en |
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McGill University
1993
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=69673 |