Critical Heating Point for Thermal Processing of Mussels in Cans

Autor:	C. L. Soule, M. R. Casales, C. E. Del Valle
Rok vydání:	1985
Předmět:	Brine Meteorology Chemistry Thermal Vertical direction Time constant Mechanics Food Science
Zdroj:	Journal of Food Science. 50:836-837
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1985.tb13809.x
Popis:	Heating curves for different locations inside cans of mussels brine, placed in vertical, horizontal and inclined positions, were experimentally determined. Temperature profiles were fitted the response of a second order system to a step input. The location of the slowest heating point was established by comparison of the time constants. The critical heating point was found to be on the axis at one eighth the height of the cans when they were in a vertical position.
Databáze:	OpenAIRE
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