A study of heat transfer from steam-air mixtures to a retort pouch substrate
Thermal processing of foods in retort pouches using steam-air mixtures may offer advantages over alternate techniques; however, thermal properties of steam-air mixtures are not well understood. Since retort pouches are becoming increasingly common, it is important to know the heat transfer character...
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| Language: | English |
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2010
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| Online Access: | http://hdl.handle.net/2429/23416 |