The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

The design of thermal processes in the food industry has undergone great developments in
the last two decades due to the availability of cheap computer power alongside advanced …

Thermal inactivation kinetic studies are necessary to determine heat resistances of spores in
the development of new thermal processes for low-acid shelf-stable products. Most currently …

Computational fluid dynamics (CFD) is a powerful tool to model fluid flow motions for
momentum, mass and energy transfer. CFD has been widely used to simulate the flow …

Enhancing natural convective heat transfer in canned food sterilization is explored through
modifications to container geometry and its orientation. A conical geometry, of equal volume …

Computational fluid dynamics (CFD) analyses provide insight on the natural convective
processes occurring during the sterilization of canned liquid food. The definition and …

CFD simulations can be used as a tool to improve the spray-freezing operation by
determining particle velocities, temperatures, and impact positions on the wall during the …

In-package pasteurization is the most used method for beer microbiological stabilization.
The search for safer and better quality food has created a need to better understand the …

One of the challenges of food system development during a long term space mission is the
need for reheating of food, processing and stabilization of waste products, including food …

It is desirable to reduce the time taken for sterilization without compromising on the criterion
of the slowest heating zone (SHZ) in the container reaching the minimum prescribed …