Concepedia

Process Time Optimization

Process Time Optimization is a methodological framework in food engineering that systematically determines the minimum thermal processing duration required to ensure microbial safety and product quality in fruit canning, distinguishing it from general process modeling by its focus on efficiency, resource conservation, and compliance with safety standards.

84

Publications

2.3K

Citations

293

Authors

125

Institutions

Publications per year

2017–2026

33

Parents

Publications

84

Detection of optimum fermentation time for black tea manufacturing using electronic nose

Nabarun Bhattacharyya, Sohan Seth, Bipan Tudu et al. · Sensors and Actuators B Chemical · 2006 · 134 citations

, , +14

Efficiency of novel processing technologies for the control of Listeria monocytogenes in food products

Akbar Bahrami, Zahra Moaddabdoost Baboli, Keith Schimmel et al. · Trends in Food Science & Technology · 2019 · 119 citations

, , +16

The Use of<i>Lactobacillus pentosus</i>1MO To Shorten the Debittering Process Time of Black Table Olives (Cv. Itrana and Leccino):  A Pilot-Scale Application

Maurizio Servili, Luca Settanni, Gianluca Veneziani et al. · Journal of Agricultural and Food Chemistry · 2006 · 103 citations

, , +17

Optimisation of time/temperature treatment, for heat treated soft wheat flour

G. Neill, Ala’a H. Al‐Muhtaseb, T.R.A. Magee · Journal of Food Engineering · 2012 · 85 citations · Full text

, , +12

Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice

Hui Zou, Tiantian Lin, Xiufang Bi et al. · Food and Bioprocess Technology · 2015 · 82 citations

, , +16

1–5 of 84

Authors

293

  1. PT
    Paul Tobback

    KU Leuven, Belgium

    2 publications · 44 citations

    2

    h-index

  2. RC
    Rama Chandra Pradhan

    National Institute of Technology Rourkela, India

    2 publications · 76 citations

    2

    h-index

  3. IC
    I. Coward

    University of Edinburgh, United Kingdom

    2 publications · 72 citations

    2

    h-index

  4. FH
    Fred H. Deindoerfer

    University of Pennsylvania, United States

    2 publications · 63 citations

    2

    h-index

  5. MH
    Marc Hendrickx

    KU Leuven, Belgium

    2 publications · 44 citations

    2

    h-index

1–5 of 293

Institutions

125

  1. Universidade de São Paulo

    São Paulo, Brazil

    3 h-index

    7 publications

    179 citations

  2. Centre National de la Recherche Scientifique

    Paris, France

    2 h-index

    3 publications

    58 citations

  3. Michigan State University

    East Lansing, United States

    2 h-index

    4 publications

    76 citations

  4. Erciyes University

    Kayseri, Türkiye

    2 h-index

    4 publications

    48 citations

  5. Université Laval

    Québec, Canada

    2 h-index

    2 publications

    74 citations

  6. ETH Zurich

    Zurich, Switzerland

    2 h-index

    4 publications

    245 citations

  7. Heriot-Watt University

    Edinburgh, United Kingdom

    2 h-index

    2 publications

    72 citations

  8. Eindhoven University of Technology

    Eindhoven, The Netherlands

    2 h-index

    5 publications

    72 citations

1–8 of 125

Venues

  1. Journal of Food Process Engineering

    8 publications · 224 citations

    8

    h-index

  2. LWT

    4 publications · 85 citations

    4

    h-index

  3. Journal of Food Processing and Preservation

    4 publications · 66 citations

    4

    h-index

  4. Journal of Food Science

    JFS · 4 publications · 78 citations

    4

    h-index

  5. Journal of Food Engineering

    2 publications · 112 citations

    2

    h-index

1–5