Errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables
The errors in calculations of blanching time and enzyme inactivation (decimal reduction time) when one common value of thermal diffusivity is adopted for all vegetables are considered. Different rates of heat transfer (negligible heat transfer resistance and blanching in water by natural convection)...
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| Autores principales: | HOUGH, G., ALZAMORA, S.M. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09505423_v28_n3_p229_HOUGH |
| Aporte de: |
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