Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example

Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds

(2022) Dilara Şen et al.   FOOD CHEMISTRY

Modeling inactivation of Clostridium botulinum and vitamin destruction of non-Newtonian liquid-solid food mixtures by convective sterilization in cans

(2021) Fátima Rodríguez-Ramos et al.   Innovative Food Science & Emerging Technologies

The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems

(2018) Majid Nooshkam et al.   FOOD CHEMISTRY

Numerical simulation of transient temperature profiles for canned apple puree in semi-rigid aluminum based packaging during pasteurization

(2016) Soraya Shafiekhani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Heat transfer phenomena during thermal processing of liquid particulate mixtures—A review

(2015) Anubhav Pratap Singh et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing

(2015) Xiaodi Shi et al.   FOOD CHEMISTRY

Computational techniques used in heat transfer studies on canned liquid-particulate mixtures

(2015) Anika Singh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Analysis of Thermal Processing of Table Olives Using Computational Fluid Dynamics

(2013) A. Dimou et al.   JOURNAL OF FOOD SCIENCE

Computational Fluid Dynamics Modeling of the Thermal Processing of Canned Pineapple Slices and Titbits

(2012) R. Padmavati et al.   Food and Bioprocess Technology

Heat transfer analysis of canned food sterilization in a still retort

(2008) A. Kannan et al.   JOURNAL OF FOOD ENGINEERING