Optimization of the thermal processing of conduction-heated canned foods: Study of several objective functions

COMPUTER SIMULATION OF VARlABLE RETORT CONTROL AND CONTAINER GEOMETRY AS A POSSIBLE MEANS OF IMPROVING THIAMINE RETENTION IN THERMALLY PROCESSED FOODS.

Arthur A. Teixeira, G. E. Zinsmeister, J. W. ZAHRADNIK · Journal of Food Science · 1975 · 100 citations

Agriculture, Food Science, Nutritional Sciences +12

OPTIMAL RETORT TEMPERATURE PROFILE IN OPTIMIZING THIAMIN RETENTION IN CONDUCTION‐TYPE HEATING OF CANNED FOODS

I. Sam Saguy, M. Karel · Journal of Food Science · 1979 · 92 citations

Agriculture, Food Science, Nutritional Sciences +13

The Finite Element Method in Thermal Processing of Foods

David Naveh, I. J. KOPELMAN, I. J. Pflug · Journal of Food Science · 1983 · 68 citations

Agriculture, Computational Engineering, Food Science +17

THE LETHALITY‐FOURIER NUMBER METHOD: EXPERIMENTAL VERIFICATION OF A MODEL FOR CALCULATING TEMPERATURE PROFILES AND LETHALITY IN CONDUCTION‐HEATING CANNED FOODS

M. K. LENZ, Daryl Lund · Journal of Food Science · 1977 · 63 citations

Engineering, Food Science, Mechanical Engineering +17

Optimal Nutrient Retention during the Thermal Processing of Conduction‐Heated Canned Foods: Application of the Distributed Minimum Principle

Manoj Mangesh Nadkarni, T. Alan Hatton · Journal of Food Science · 1985 · 56 citations

Agriculture, Food Science, Food Engineering +16