| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 226419 | Journal of Food Engineering | 2007 | 8 Pages |
Abstract
A mathematical model has been developed to describe the phenomena of heat and mass transfer taking place during the high-pressure treatment of foods. It has proved that convection currents in the pressure medium play an important role in the thermal evolution of the processed samples especially when the filling ratio in the pressure vessel is low.This model shows to be an extremely useful tool to design high-pressure processes seeking a uniform temperature distribution.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
L. Otero, A.M. Ramos, C. de Elvira, P.D. Sanz,