Berry, M. R., Savage, R. A. and Pflug, I. J. 1979. Heating characteristics of cream-style corn processed in a Steritort: Effects of head space, reel speed and consistency. Journal of Food Science. 44(3): 831–835.
Berry, M. R. and Bradshaw, J. G. 1980. Heating characteristics of condensed cream of celery soup in a Steritort: Heat penetration and spore count reduction. Journal of Food Science. 45(4): 869–879.
Datta, A.K., and Teixeira, A.A. 1988. Numerically predicted transient temperature and velocity profiles during natural convection heating of canned liquid foods. 1. Food Science. 53:191-195
Dimou, A., and Yanniotis, S., 2011. 3D numerical simulation of asparagus sterilization in a still can using computational fluid dynamics. Journal of Food Engineering. 104: 394–403.
Erdogdu, F., and Tutar, M. 2012. A computational study for axial rotation effects on heat transfer in rotating cans containing liquid water, semi-fluid food system and headspace. International Journal of Heat and Mass Transfer. 55: 3774–3788.
Ghani, A. G. A., Farid, M. M., and Chen, X. D. 2002. Theoretical and experimental investigation of the thermal destruction of Vitamin C in food pouches.Computers and Electronics in Agriculture. 34: 129–143.
Kannan, A., and Sandaka P.Ch. G. 2008. Heat transfer analysis of canned food sterilization in a still retort.Journal of Food Engineering. 88: 213–228.
Karaduman, M., Uyar, R., and Erdogdu, F. 2012. Toroid cans – An experimental and computational study for process innovation. Journal of Food Engineering. 111: 6–13.
Keetels, C. J. A. M., van Vilet, T., and Walstra, P. 1996. Gelatation and retrogradation of concentrated starch systems: 1. Gelation. Food Hydrocolloids. 10(3): 343- 353.
Kumar, A., Bhattacharya, M. and Blaylock, J. 1990. Numerical simulation of natural convection heating of canned thick viscous liquid food products.Journal of Food Science. 55: 1403-1411.
Kumar, A., & Bhattacharya, M. 1991. Transient temperature and velocity profiles in a canned non-Newtonian liquid food during sterilization in a still-cook retort.International Journal of Heat & Mass Transfer. 34(4-5): 1083–1096.
Lagarrigue, S., Alvarez, G. 2001. The rheology of starch dispersions at high temperatures and high shear rates: a review. Journal of Food Engineering. 50: 189- 202.
Ramaswamy, H. S., Abbatemarco, C. and Sablani, S. S. 1993. Heat transfer rates in a canned food model as inuenced by processing in an end-over-end rotary steam/air retort. Journal of Food Processing and Preservation. 17(4): 269– 286. Tattiyakul, J., Rao, M. A., and Datta, A. K. 2002. Heat transfer to three canned fluids of different thermo-rheological behaviour under intermittent agitation.Trans IChemE. 80: 20- 27.
Varma, M. N., and Kannan, A. 2005. Enhanced food sterilization through inclination of the container walls and geometry modifications. International Journal of Heat and Mass Transfer. 48: 3753–3762.
Varma, M.N., and Kannan, A. 2006. CFD studies on natural convection heating of canned food in conical and cylindrical containers.Journal of Food Engineering. 77: 1024–1036.
Yang, W. H., and Rao, M. A, 1998 a. Numerical Study of Parameters Affecting Broken Heating Curve. Journal of Food Engineering. 37: 43-61.
Yang, W. H., and Rao, M. A. 1998b. Transient Natural Convection Heat Transfer to Starch Dispersion in a Cylindrical Container: Numerical Solution and Experiment. Journal of Food Engineering. 36: 395-4 15.
ارسال نظر در مورد این مقاله