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thèse/mémoire
M. Lameloise | 1982article/chapitre/communication
M. Hertog ; M. Tijskens | 1998To study the dynamics of modified atmosphere packaging (MAP), a complete dynamic and integrated mathematical MAP model was developed. The main objective of MAP is preserving product quality by reducing the rate of the metabolic processes of the [...]article/chapitre/communication
K. Sandeep ; C. Zuritz ; V. Puri | 2000The research described in this communication was undertaken to test the hypothesis that the fluid mechanics and heat-transfer aspects involved in aseptic processing could be modelled. In order to do this, a finite difference FORTRAN program (usi[...]article/chapitre/communication
R. Nabais ; F. Malcata | 1996article/chapitre/communication
article/chapitre/communication
The effect of film perforation on gas content during modified atmosphere packaging of strawberry fruit was studied. Camarosa strawberries were refrigerated at 2 °C, and wrapped with polypropylene (PP) film with perforations of 1 and 2 mm diamete[...]article/chapitre/communication
article/chapitre/communication
D. Khurdiya | 1995article/chapitre/communication
B. Qin ; U. Pothakamury ; G. Barbosa-Canovas ; AL Et | 1996Processing foods with high-intensity pulsed electric fields (PEF) is a new technology to inactivate microorganisms and enzymes with only a small increase in food temperature. High-intensity PEF provides an excellent alternative to conventional t[...]article/chapitre/communication
L. Busin ; P. Buisson ; J. Bimbenet | 1996Pour préciser la relation entre la notion de transition vitreuse et les phénomènes de collage observés lors du séchage par pulvérisation de certaines solutions glucidiques, des mesures de températures de transition vitreuse (Tg) sont réalisées s[...]article/chapitre/communication
A. Ghani ; M. Farid ; X. Chen ; P. Richards | 2001Natural convection heating of a viscous liquid in a cylindrical can heated from all sides has been simulated. The governing equations for continuity, energy and momentum conservation together with those for bacteria and vitamins C, B1 and B2 con[...]article/chapitre/communication
article/chapitre/communication
M. Peleg | 1996article/chapitre/communication
S. Fujii | 1994This study was conducted to determine the optimum combination and addition amount of natural stabilizers in order to improve the foam stability and texture of starch-based frozen pudding. The following seven natural stabilizers were investigated[...]article/chapitre/communication
N. Mavroudis ; V. Gekas ; I. Sjoholm | 1998The effects of agitation and structural differences on osmotic dehydration were investigated. Osmotic dehydration was performed in an agitated vessel at 20 °C using a 50% sucrose solution as the osmotic medium. The impeller's Reynolds number was[...]