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ESTIMATION OF THE CENTRAL TEMPERATURE OF THERMALLY CONDUCTIVE FOOD IN CYLINDRICAL AND RECTANGULAR CANS DURING HEAT PROCESSING
Author(s) -
LEONHARDT GUSTAVO FERREIRA
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00698_41_3.x
Subject(s) - electrical conductor , materials science , composite material , estimation , biological system , biology , engineering , systems engineering
The author proposes a classification of cylindrical and rectangular cans in can‐shape‐groups in order to reduce the number of temperature response curves necessary to carry out an accurate estimation of the central temperature of thermally conductive foods.