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A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream

Autor: Paola Chiari, Pasquale Massimiliano Falcone, Paolo Giudici, Antonietta Baiano, Luciana De Vero, Babak Ghanbarzadeh

Publikováno v: Foods, Vol 10, Iss 334, p 334 (2021)
Foods
Volume 10
Issue 2

This study deals with the mathematical modeling of crystallization kinetics occurring during batch production of the ice cream. The temperature decrease was recorded in-situ through a computerized wireless system. A robust pattern-recognition algorit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18ba7db6f3b099b8d3adc6fe181cec17
https://www.mdpi.com/2304-8158/10/2/334

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Identification of the significant factors in food safety using global sensitivity analysis and the accept-and-reject algorithm: application to the cold chain of ham

Autor: Steven Duret, Denis Flick, Laurent Guillier, Onrawee Laguerre, Hong-Minh Hoang

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2014, 180, pp.39-48. ⟨10.1016/j.ijfoodmicro.2014.04.009⟩
International Journal of Food Microbiology, 2014, 180, pp.39-48. ⟨10.1016/j.ijfoodmicro.2014.04.009⟩

[Departement_IRSTEA]Ecotechnologies [TR1_IRSTEA]SPEE; Deterministic models describing heat transfer and microbial growth in the cold chain are widely studied. However, it is difficult to apply them in practice because of several variable parameters i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c32983528837ad2e2452ac2a85154f8c
https://hal.archives-ouvertes.fr/hal-01173912

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