Article ID Journal Published Year Pages File Type
6488674 Food and Bioproducts Processing 2012 10 Pages PDF
Abstract
► We optimize the pasteurization process in kiwi jams. ► We consider the influence of the containers size on the quality parameters. ► A model was developed with the purpose of simulating the energy transfer. ► Texture and colour variations were experimentally measured. ► These results could contribute to minimize quality losses.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Bioengineering
Preview
Quality parameters assessment in kiwi jam during pasteurization. Modelling and optimization of the thermal process
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