Optimisation of Thermal Processing - A Review
نویسنده
چکیده
The mathematical methods for optimising the effects of heat processing food products are reviewed in relation to microbial destruction, nutrient destruction, cooking value and loss of quality. Some data are presented for the kinetics of the various thermal effects. The results obtained by various workers are presented with particular reference to nutrient retention.
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تاریخ انتشار 2003