Abstract
Recently developed procedures in designing aseptic processes for foods containing discrete particles are presented. The use of liquid crystals as temperature sensors for particle surface temperature measurements is discussed. Liquid-particle heat transfer coefficients during tubular flow heating in a holding tube simulating system are presented. An experimental methodology for particle residence time distribution measurements is outlined. A mathematical model for microbial destruction and quality factors retention calculations is presented. The effects of various product and processing parameters on process optimization, based on maximum thiamine retention, are briefly discussed.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
