An Investigation of Deactivation of Bacteria in Various Shapes of Liquid Canned Food under Rotational and Stationary Conditions
碩士 === 中原大學 === 生物環境工程研究所 === 102 === The effects of temperature change during the heating process of liquid canned food (carrot-orange soup) were investigated using numerical simulation, computational fluid dynamics software (ANSYS Fluent). The external wall temperature was set to 121 ℃ with an int...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/21022213271890513574 |