Heat transfer studies of steam/air mixtures for food processing in retort pouches
Heat transfer characteristics associated with steam/air mixtures were studied in two pilot scale batch type steam/air retorts: a vertical positive flow retort and a horizontal forced circulation Lagarde retort. A method employing transient heat conduction into rectangular bricks of aluminum and sta...
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| Language: | English |
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University of British Columbia
2010
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| Online Access: | http://hdl.handle.net/2429/24344 |