Jump to Main Content
Predicting temperature during the thermal processing of canned high-viscosity liquid food
- Sakai, N., Tang, J.W., Liu, C.M., Watanabe, M.
- Food science and technology research 2004 v.10 no.1 pp. 79-85
- liquified foods, canned foods, tomato juice, orange juice, cans, sterilizing, heat treatment, heat transfer, thermal conductivity, thermal diffusivity, internal temperature, prediction, heat transfer coefficient, mathematical models, equations, hydrodynamics, mass flow, viscosity