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 …

Numerical modelling technology offers an efficient and powerful tool for simulating the
heating/cooling processes in the food industry. The use of numerical methods such as finite …

This study covers all the transport properties of food materials and systems-exploring
viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and …

Thermophysical properties of various meat and poultry emulsions were evaluated at four
temperatures (20, 40, 60 and 80° C). Thermal conductivities (0.26–0.48 Wm− 1K− 1) …

A resurgence in interest examining thermal pasteurization technologies has been driven by
demands for “cleaner” labeling and the need of organic and natural foods markets for …

Published experimental data on thermal conductivity of food materials are scattered, and
their utilization in food processing operations is difficult. Data of thermal conductivity for …

The proposed strategy based on sets of sensitivity functions and total differential permits on-
line control of batch thermal sterilization of convection-and conduction-heated canned foods …

Thermal processing techniques are widely used to improve eating quality and safety of food
products, and to extend shelf life of the products. These thermal processing techniques …

The non-uniformity of heating-medium temperature—the most influential process factor—
throughout the retort and during the process can reach 10° C, The aim of this work is to …

Numerical modelling in food processing operations is receiving increasing attention in
recent years. Partial differential equations describing momentum, heat and mass transfer …