Measurement and targeting of thermophysical properties of carrot and meat based alginate particles for thermal processing applications

► Alginate based simulated particles are used of bio-validation validation. ► Simulated particles of adequate mechanical strength should have thermal properties in the range common for foods. ► This research focuses on formulating food simulating particles from thermal property point of view. ► The concept reported has value in validating continuous sterilization processes for particulate foods.