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Heat transfer to foods: Modelling and validation

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Abstract

The food industry uses a wide variety of processes which are not well understood. Current modelling and measurement approaches are reviewed, with specific reference to work at Birmingham on Particle tracking (PEPT) and the potential of temperature time indicators in process validation.

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  1. Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, UK

    P. W. Cox & P. J. Fryer

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  1. P. W. Cox
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Cox, P.W., Fryer, P.J. Heat transfer to foods: Modelling and validation. J. of Therm. Sci. 11, 320–330 (2002). https://doi.org/10.1007/s11630-002-0045-x

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  • DOI: https://doi.org/10.1007/s11630-002-0045-x

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