Evaluation of conventional and microwave heating systems for food processing based on TTI kinetics
Thermal kinetics of enzymatic time-temperature integrators (TTIs) were experimentally evaluated under both conventional and microwave heating systems in the pasteurization temperature range (50 to 90°C). Recent developments of process evaluation methodologies have Shown that standardized enzymatic t...
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| Format: | Others |
| Language: | en |
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McGill University
2002
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=29481 |