Thermal Processing

Thermal Processing is a unit operation in food engineering and preservation that uses controlled application of elevated temperatures for specified times to inactivate or destroy microorganisms and enzymes, thereby ensuring product safety, extending shelf life, and inducing desired physical and chemical changes in agricultural and food materials.

11.7K

Publications

520.2K

Citations

34.7K

Authors

5.2K

Institutions

Publications per year

2017–2026

4.1K

Parents

Agricultural Processing EngineeringFood EngineeringFood PreservationFood ProcessingVegetable Processing

Children

BakingBlanchingC-value CalculationColor Changes During HeatingConvection HeatingDryingF-value CalculationInfrared HeatingMass Transfer During HeatingMicrobial Thermal Resistance

Publications

11.7K

Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

Veronica Dewanto, Xianzhong Wu, Kafui Kwami Adom et al. · Journal of Agricultural and Food Chemistry · 2002 · 3.4K citations

Agriculture, Food Science, Nutritional Sciences +17

Exergy analysis of thermal, chemical, and metallurgical processes

Choice Reviews Online · 1989 · 2K citations

Engineering, Chemical Engineering, Environmental Engineering +17

Renewable fuels and chemicals by thermal processing of biomass

A.V. Bridgwater · Chemical Engineering Journal · 2003 · 1.9K citations

Engineering, Chemical Engineering, Chemistry +14

Fractionation of lignocellulosics by steam-aqueous pretreatments

Ralph P. Overend, E. Chornet · Philosophical Transactions of the Royal Society of London Series A Mathematical and Physical Sciences · 1987 · 1.3K citations

Natural Sciences, Chemistry, Food Processing +14

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Ankit Patras, Nigel P. Brunton, Colm P. O’Donnell et al. · Trends in Food Science & Technology · 2009 · 1.3K citations

Agriculture, Biochemistry, Food Science +14

1–5 of 11.7K

Authors

34.7K

MH
Marc Hendrickx
KU Leuven, Belgium
64 publications · 3.5K citations
35
h-index
JT
Juming Tang
Washington State University, United States
44 publications · 2.5K citations
32
h-index
AV
Ann Van Loey
KU Leuven, Belgium
52 publications · 2.9K citations
31
h-index
ZP
Zhongli Pan
University of California, Davis, United States
37 publications · 2.2K citations
28
h-index
HS
Hosahalli S. Ramaswamy
McGill University, Canada
54 publications · 2.2K citations
25
h-index

1–5 of 34.7K

Institutions

5.2K

1–8 of 5.2K

Venues

Journal of Food Engineering
303 publications · 17.3K citations
72
h-index
Bioresource Technology
170 publications · 15.4K citations
71
h-index
Food Chemistry
184 publications · 12K citations
66
h-index
LWT
188 publications · 10.6K citations
59
h-index
Journal of Analytical and Applied Pyrolysis
135 publications · 10K citations
57
h-index

1–5