Evaluation of the integrated time‐temperature effect in thermal processing of foods

Critical Reviews in Food Science and Nutrition - Tập 35 Số 3 - Trang 231-262 - 1995
Marc Hendrickx1, G. Maesmans1, S. De Cordt1, J. Noronha1, Ann Van Loey1, Paul Tobback1, A.T. Paulson2
1Faculty of Agricultural and Applied Biological Sciences and Department of Food Science and Microbial Technology, Laboratory of Food Technology , Katholieke Universiteit te Leuven
2Department of Food Science and Technology , Technical University of Nova Scotia , Halifax, Nova Scotia, Canada

Tóm tắt

Từ khóa


Tài liệu tham khảo

Malkki, Y. 1987. Research priorities in food processing. Proc. 7th Int. Congr. Food Science and Technology. September271987, Singapore. to October 2

Lund D. B., 1989, Food Technol., 43, 242

Hermans, W. F. 1988. In‐flow fraction specific thermal processing (FSTP) of liquid foods containing particulates. Proc. Int. Symp. Progress in Food Preservation Processes. April12 to 141988, Ceria, Brussels, Belgium. pp.1207

Skudder, P. J. 1988. Development of the ohmic heating process for continuous sterilisation of particulate food products. Proc. Int. Progress in Food Preservation Processes. April12 to 141988, Ceria, Brussels, Belgium. pp.267

Richardson P. S., 1991, Food Sci. Technol. Today, 5, 146

Mertens B., 1992, Food Technol., 46, 124

Robson C., 1989, Cater. Health, 1, 151

Lund, D. B. 1988. Durrant and Appert to irradiation: perspectives on food preservation, Keynote lecture. Int. Symp. Progress in Food Preservation Processes. April12 to 141988, Brussels, Belgium.

Pivick, K. and Petrasoviks, A. A rationale for the safety of canned shelf‐stable cured meat: protection = destruction + inhibition. 19th Reunion Europeenne des Rechercheurs de Viande. Paris.

Jul, M. 1987. Calculating the stability of canned foods: a novel approach. Proc. 7th Int. Congr. Food Science and Technology. September271987, Singapore. to October 2

Maesmans G., 1990, Belg. J. Food Chem. Biotechnol., 45, 179

CFDRA (Campden Food and Drink Research Association). 1992.Food Pasteurization Treatments, Tech. Memo. No. 27 1Gloucestershire, U.K.: Campden Food and Drink Research Association, Chipping Campden.

10.1093/infdis/29.5.528

10.1093/infdis/31.6.650

Stumbo C. R., 1948, Food Technol., 2, 115

Ball C. O., 1957, Sterilization in Food Technology

Moats W. A., 1971, J. Bacteriol., 105, 165, 10.1128/JB.105.1.165-171.1971

CFDRA (Campden Food and Drink Research Association). 1977.Guidelines for the Establishment of Scheduled Heat Transfer Processes for Low‐Acid Foods., Tech. Memo. No. 3 1Gloucestershire, U.K.: Campden Food and Drink Research Association, Chipping Campden.

Pflug I. J., 1987, J. Food Prot., 50, 608, 10.4315/0362-028X-50.7.608

Betts, G. D. 1992.The Microbiological Safety of Sous‐Vide Processing., Tech. Memo. No. 39 1Gloucestershire, U.K.: Campden Food and Drink Research Association, Chipping Campden.

Teixeira A. A., 1922, Handbook of Food Engineering, 563

Stumbo C. R., 1973, Thermobacteriology in Food Processing

10.1111/j.1365-2621.1975.tb02249.x

10.1111/j.1365-2621.1975.tb02250.x

Lund D. B., 1975, Principles of Food Science, Part II, Physical Principles of Food Preservation

10.1016/S0065-2628(08)60327-4

Hayakawa K.‐I., 1977, J. AOAC, 60, 1243, 10.1093/jaoac/60.6.1243

Ohlsson, T. 1977. Time‐temperature relationships for chemical and biochemical changes. Paper presented at EFCE Symp. Mathematical modelling in food processing. September7 to 91977, Orenas, Sweden.

10.1111/j.1365-2621.1980.tb07461.x

10.1111/j.1365-2621.1983.tb00273.x

10.1021/jf00069a002

Tobback, P., Hendrickx, M., Van Tongelen, J. and Van Pottelbergh, E. 1987. Heat inactivation of peroxidase in Brussels sprouts (Brassica oleracea): a comparison of different cultivars. Paper presented at the 7th World Congr. Food Science and Technology. September281987, Singapore. to October 2

10.1111/j.1365-2621.1991.tb01136.x

Laidler K. J., 1973, The Chemical Kinetics of Enzyme Action

Hayakawa K.‐I., 1969, Can. Inst. Food Technol., 2, 165, 10.1016/S0008-3860(69)74422-1

Pflug I. J., 1987, J. Food Prot., 50, 342, 10.4315/0362-028X-50.4.342

Pflug I. J., 1987, Textbook for an Introductory Course in the Microbiology and Engineering of Sterilization Processes, 6

10.1139/m75-217

10.1139/m76-040

Rodriguez A. C., 1988, Trans. ASAE, 31, 1594, 10.13031/2013.30906

Teixeira, A. A., Sapru, V. and Smerage, G. H. 1989. Thermal sterilization model with complex reaction kinetics. Proc. ICEF 5. 1989, Köln, Germany.

10.1111/j.1365-2621.1990.tb06793.x

Philipp B., 1988, Pharm. Ind., 50, 360

Philipp B., 1988, Pharm. Ind., 50, 735

Clochard A., 1973, Rev. Gen. Froid, 8, 860

10.1111/j.1365-2621.1978.tb15295.x

10.1111/j.1365-2621.1988.tb08986.x

10.1111/j.1365-2621.1977.tb14472.x

Xezones J., 1965, Food Technol., 19, 113

Ito K. A., 1978, Food Technol., 32, 71

Pflug I. J., 1985, J. Food Prot., 48, 848, 10.4315/0362-028X-48.10.848

Svensson S., 1977, Physical, Chemical and Biological Changes in Food Caused by Thermal Processing, 202

Labuza T. P., 1982, Food Technol., 36, 66

10.1093/infdis/27.6.602

Arrhenius S., 1889, Z. Phys. Chem., 4, 226, 10.1515/zpch-1889-0416

10.1016/0260-8774(85)90014-7

Ramaswamy H. S., 1990, Can. Inst. Food Sci. Technol. J., 23, 125, 10.1016/S0315-5463(90)70215-5

10.1111/j.1365-2621.1989.tb05983.x

Datta A. K., 1992, J. Food Eng., 18, 18

10.1111/j.1365-2621.1968.tb01434.x

McKee S., 1988, Bull. Math. Biol., 50, 493, 10.1007/BF02458848

10.1111/j.1365-2621.1977.tb00093.x

10.1111/j.1365-2621.1977.tb00094.x

10.1111/j.1365-2621.1977.tb00095.x

10.1111/j.1365-2621.1988.tb00591.x

10.1111/j.1745-4549.1990.tb00129.x

Hayakawa K.‐I., 1981, Lebensm. Wiss. Technol., 14, 70

Hayakawa K.‐L, 1982, Can. Inst. Food Sci. Technol. J., 15, 116, 10.1016/S0315-5463(82)72375-2

10.1111/j.1745-4549.1985.tb00715.x

10.1111/j.1745-4549.1985.tb00726.x

Lenz M. K., 1980, Food Technol., 34, 51

1988, Canned foods. Principles of Thermal Process Control, Acidification and Container Closure Evaluation, 5

Pflug I., 1953, Food Technol., 7, 237

Stern J., 1954, Food Technol., 8, 139

10.1111/j.1365-2621.1985.tb13770.x

Brown K., 1988, Int. J. Food Sci. Technol., 23, 361, 10.1111/j.1365-2621.1988.tb00590.x

10.1111/j.1365-2621.1989.tb03104.x

10.1111/j.1365-2621.1989.tb03103.x

10.1111/j.1365-2621.1977.tb12652.x

Pflug I. J., 1977, Sterilization of Medical Products, 193

Jones A., 1981, J. Parenter. Sci. Technol., 35, 82

10.1111/j.1365-2621.1968.tb01466.x

10.1111/j.1365-2621.1968.tb01467.x

10.1016/0378-5173(89)90079-3

Pflug I. J., 1990, J. Food Protect., 53, 312, 10.4315/0362-028X-53.4.312

10.1016/S0065-3233(08)60401-5

10.1016/S0065-3233(08)60241-7

Hill C. G., 1980, Food Technol., 34, 56

10.1111/j.1745-4530.1985.tb00308.x

Pflug I. J., 1978, Food Technol., 32, 63

Martens, T. 1980. “Mathematical Model of Heat Processing in Flat Containers”. Belgium: Faculty of Agricultural Sciences, Katholieke Universiteit Leuven. Ph.D. thesis

Hallström B., 1988, Heat Transfer and Food Products

Gaze, J. E., Spence, L. E., Brown, G. D. and Holdsworth, S. D. 1990.Microbiological Assessment of Process Lethality Using Food/Alginate Particles, Tech. Memo. No. 580 1Chipping Campden, Gloucestershire, U.K.: Campden Food and Drink Research Association.

Thompson D. R., 1986, Physical and Chemical Properties of Food, 202

Villota R., 1986, Physical and Chemical Properties of Food, 266

Lund D., 1986, Physical and Chemical Properties of Food, 367

Wilson L. A., 1986, Physical and Chemical Properties of Food, 382

Villota R., 1992, Handbook of Food Engineering, 39

Van Impe J. F., 1992, Appl. Environ. Microbiol., 58, 2901, 10.1128/AEM.58.9.2901-2909.1992

10.1111/j.1365-2621.1978.tb00806.x

Bigelow W., 1920, Heat Penetration in Processing Canned Foods

Tobback P., 1992, Advances in Food Engineering, 561

Mwangi J. M., 1992, Advances in Aseptic Processing Technologies

10.1016/0260-8774(93)90016-D

10.1016/0956-7135(92)90097-T

10.1016/0260-8774(92)90043-6

Lenz, M. K. 1977. “The Lethality‐Fourier Number Method. Its Use in Estimating Confidence Intervals of the Lethality or Process Time of a Thermal Process and in Optimizing Thermal Processes for Quality Retention”. Madison: University of Wisconsin. Ph.D. thesis

10.1111/j.1365-2621.1977.tb12653.x

10.1111/j.1365-2621.1977.tb12654.x

10.1111/j.1745-4530.1978.tb00209.x

Akahira T., 1928, Sci. Pap. IPCR, 163, 165

Hicks E. W., 1944, J. Counc. Sci. Ind. Res., 17, 111

Van Arsdel W. B., 1957, Food Technol., 11, 28

10.1111/j.1365-2621.1988.tb07863.x

10.1111/j.1365-2621.1989.tb07882.x

10.1111/j.1745-4549.1988.tb00080.x

10.1111/j.1365-2621.1982.tb12906.x

10.1111/j.1365-2621.1984.tb13215.x

10.1021/jf00069a003

10.1111/j.1365-2621.1984.tb13721.x

10.1111/j.1365-2621.1985.tb13053.x

10.1111/j.1745-4549.1986.tb00029.x

10.1016/0260-8774(90)90047-C

10.1016/0260-8774(90)90048-D

10.1111/j.1365-2621.1990.tb05246.x

Swartzel, K. R. 1985. Generation, interpretation and use of kinetic data in the design and evaluation of aseptic systems. Proc. Symp. Aseptic Processing and Packaging of Foods. September9 to 121985, Tylösand, Sweden. pp.22

Maesmans G., J. Food Eng.

10.1111/j.1745-4549.1993.tb00738.x

10.1006/fmic.1993.1016

Van Arsdel W. B., 1957, Food Technol., 11, 28

Dahlhof, E. and Jul, M. Factors affecting the keeping quality of frozen foods. Proc. 11th Int. Congr. Munich, FRG: Refrigeration.

Bogh‐Sorensen L., 1984, Thermal Processing and Quality of Foods, 511

Lopez A., 1987, Book I. Basic Information on Canning, 12

1989, J. Parent. Sci. Technol., 43, 226

Pflug I. J., 1987, J. Food Prot., 50, 347, 10.4315/0362-028X-50.4.347

Pflug I. J., 1987, J. Food Prot., 50, 528, 10.4315/0362-028X-50.6.528

Hendrickx M., 1991, Het Ingenieursblad (KVIV), 60, 38

Hendrickx M., 1991, Het Ingenieursblad (KVIV), 60, 25

10.1111/j.1365-2621.1977.tb14479.x

10.1111/j.1365-2621.1977.tb12601.x

Gould W. A., 1988, Total Quality Assurance for the Food Industries

10.1111/j.1365-2621.1987.tb06660.x

10.1111/j.1365-2621.1987.tb05852.x

Brown H. M., 1991, The Use of Chemical and Biochemical Markers in the Retrospective Examination of Thermally Processed Formulated Meats

Kim H.‐J., 1993, Food Technol., 47, 91, 10.1111/j.1365-2621.2011.02811.x

Myers R. B., 1978, J. Parent. Drug Assoc., 32, 216

Bee G., 1978, Food Technol., 32, 56

1989, Canned Foods. Principles of Thermal Process Control, Acidification and Container Closure Evaluation, 5

Patashnik M., 1953, Food Technol., 7, 1

Singh P., 1983, Computer Aided‐Techniques in Food Technology

Hayakawa K.‐L., 1968, Food Technol., 22, 905

Schultz O., 1940, Food Res., 5, 399, 10.1111/j.1365-2621.1940.tb17201.x

Shapton D., 1971, J. Appl. Bacteriol., 34, 491, 10.1111/j.1365-2672.1971.tb02309.x

Hayakawa K.‐I., 1973, Can. Inst. Food Sci. Technol. J., 6, 295, 10.1016/S0315-5463(73)74044-X

Townsend C. T., 1949, Food Technol., 3, 213

Alstrand D. V., 1952, Food Technol., 3, 185

10.1111/j.1365-2621.1979.tb08513.x

10.1111/j.1365-2621.1980.tb07468.x

10.1111/j.1365-2621.1981.tb15373.x

10.1111/j.1365-2621.1982.tb05015.x

Ball C. O., 1923, Thermal Process Time for Canned Food

10.1111/j.1365-2621.1979.tb10066.x

10.1111/j.1365-2621.1979.tb03421.x

Vinters J. E., 1975, Food Technol., 29, 42

10.1111/j.1365-2621.1981.tb04242.x

Hicks E., 1958, Food Technol., 12, 116

Hayakawa K.‐I., 1970, Food Technol., 24, 1407

10.1111/j.1365-2621.1987.tb14252.x

10.1111/j.1365-2621.1989.tb07939.x

10.1111/j.1365-2621.1992.tb08086.x

10.1016/0260-8774(90)90009-W

Hayakawa K.‐I., 1972, ASHRAE J., 65

Hayakawa K.‐I., 1978, Food Technol., 32, 59

Merson R., 1978, Food Technol., 32, 66

Clark P. J., 1978, Food Technol., 32, 73

10.1111/j.1365-2621.1982.tb10137.x

Bird R. B., 1960, Transport Phenomena

Debevere J. M., 1989, VMT, 10, 27

10.1002/jsfa.2740020303

10.1002/jsfa.2740041201

Flambert F., 1972, Lebensm. Wiss. Technol., 5, 72

Jen Y., 1971, J. Food Sci., 36, 692

Teixeira A., 1969, Food Technol., 23, 78

Manson J., 1970, Food Technol., 24, 109

10.1111/j.1365-2621.1983.tb09167.x

10.1111/j.1365-2621.1984.tb12443.x

10.1111/j.1365-2621.1986.tb11161.x

10.1111/j.1365-2621.1986.tb13917.x

10.1111/j.1365-2621.1987.tb14005.x

Tucker G. S., 1991, Trans. Inst. Chem. Eng., 69, 5

10.1111/j.1745-4549.1993.tb00226.x

Teixeira A., 1983, Food Technol., 37, 128

Stoforos, N. G. 1988. “Heat Transfer in Axially Rotating Canned Liquid/Particulate Food Systems”. Davis: University of California. Ph.D. thesis

Hiddink, J. 1975. “Natural Convection Heating of Liquids, with Reference to Sterilization of Canned Food”. The Netherlands: Landbouwhogeschool Wageningen. Ph.D. thesis

10.1016/0260-8774(85)90019-6

10.1016/0260-8774(85)90020-2

10.1016/S0065-2628(08)60285-2

10.1111/j.1365-2621.1986.tb11228.x

Datta A. K., 1987, Trans. ASAE, 30, 1542, 10.13031/2013.30600

10.1111/j.1365-2621.1988.tb10206.x

Rotstein, E., Saguy, I. and Valentas, K. 1988. Heat processing of viscous materials in axially rotating cans: an engineering model. Proc. Int. Symp. Progress in Food Preservation Processes. April12 to 141988, Brussels, Belgium. Vol. 1, pp.41

10.1111/j.1365-2621.1990.tb03946.x

Bimbenet J. J., 1974, Ind. Aliment. Agric., 4, 359

Rumsey, T. R. 1985. Modelling heat transfer in cans containing liquid and particles. Paper presented at the Winter Meeting of the ASAE, ASAE paper 84–6515. 1985, New Orleans, LA. pp.1

Hassan, B. H. 1984. “Heat Transfer Coefficients for Particles in Liquid in Axially Rotating Cans”. Davis: Department of Agricultural Engineering, University of California. Ph.D. thesis

10.1111/j.1365-2621.1992.tb08087.x

10.1111/j.1365-2621.1990.tb06791.x

10.1111/j.1365-2621.1985.tb10570.x

Larkin J. W., 1989, Food Technol., 43, 124

de Ruyter P. W., 1973, Food Technol., 27, 44

10.1111/j.1365-2621.1974.tb07324.x

10.1111/j.1365-2621.1986.tb13114.x

Harröd, M. 1988. “Flow Patterns, Mixing Effects and Heat Transfer in Scraped Surface Heat Exchangers”. Göteborg, Sweden: Department of Food Science, Chalmers University of Technology. Ph.D. thesis

Chandarana, D. I. and Gavin, A. 1989. Modelling and heat transfer study of heterogeneous foods processed aseptically. Paper presented at the 1st Int. Congr. Aseptic Processing Technologies. March19 to 211989, Indianapolis, IN. pp.1

10.1111/j.1365-2621.1989.tb07935.x

Skjöldebrand C., J. Food Eng.

Skjöldebrand C., J. Food Eng.

10.1016/0260-8774(90)90039-B

Kumar, A., Blaylock, A. J. and Swartzel, K. R. 1991. Modelling thermal and aseptic processes of foods using FIDAP. Proc. 4th FIDAP Users Conference. 1991, Evanstown, EL. Fluid Dynamics Institute.

10.1111/j.1365-2621.1989.tb08601.x

Heldman D. R., 1989, Food Technol., 43, 122

10.1111/j.1745-4530.1990.tb00056.x

McKenna A. B., 1990, Sterilisation and Cooking of Food Particulates, a Review

McKenna A. B., 1990, Computer Modelling for the Control of Particulate Sterilization Under Dynamic Flow

Sastry S. K., 1989, Food Technol., 43, 132

10.1111/j.1745-4549.1992.tb00191.x

Sastry, S. K. Convective heat transfer coefficients for canned mushrooms processed in still retort. ASAE Pap. No. 84–6517 presented at the 1984 ASAE Winter Meeting.

10.1111/j.1745-4530.1988.tb00012.x

Defrise, D. and Taeymans, D. Stressing the influence of residence time distribution on continuous sterilization efficiency. Proc. Int. Symp. Progress in Food Preservation Processes. April12 to 14, Ceria, Brussels, Belgium. pp.171

10.1111/j.1365-2621.1971.tb06367.x

10.1111/j.1365-2621.1982.tb10140.x

Teixeira A., 1969, Food Technol., 23, 137

10.1111/j.1365-2621.1975.tb00522.x

10.1111/j.1365-2621.1979.tb06468.x

10.1111/j.1365-2621.1980.tb07464.x

10.1111/j.1365-2621.1980.tb07553.x

Lund D. B., 1982, Food Technol., 36, 97

Teixeira A., 1982, Food Technol., 36, 85

10.1111/j.1365-2621.1985.tb10467.x

10.1111/j.1365-2621.1988.tb10243.x

Hendrickx M., 1990, Engineering and Food: Preservation Processes and Related Techniques, 2, 167

Hendrickx M., J. Food Eng.

Hendrickx M., 1993, Advances in Food Engineering, 221

10.1016/0956-7135(93)90160-P

10.1016/0260-8774(86)90018-X

10.1016/0260-8774(89)90032-0

10.1111/j.1745-4549.1991.tb00161.x

Chandarana, D. I., Gavin, A. and Wheaton, F. W. 1988.Particle/Fluid Interface Heat Transfer During Aseptic Processing of Foods, ASAE Paper No. 88–6599 1

Åström A., 1990, Heat Transfer Between Fluid and Particles in Food Processing

Taeymans, D., Roelans, E. and Lenges, J. 1985. Influence of residence time distribution on the sterilization effect in a scraped‐surface heat exchanger used for processing liquids containing solid particles. Proc. Symp. Aseptic Processing and Packaging of Foods. September9 to 121985, Tylösand, Sweden. pp.100

Taeymans D., 1986, Food Engineering and Process Applications, 1, 247

10.1111/j.1745-4530.1987.tb00003.x

Pflug I. J., 1988, Selected Papers on the Microbiology and Engineering of Sterilization Processes, 5

Earle, R. and Navankasattusas, S. 1974. A control method for sterilization processes. in Proc. 4th Int. Congr. Food Science and Technology. 1974. Vol. 4, pp.426

Navankasattusas S., 1983, J. Food Technol., 32, 79

May, N. and Cossey, R. 1989.Review of Data Acquisition Units for In‐Container Temperature Measurement and Initial Evaluation of the Ball Datatrace System, Tech. Memo. No. 567 1Chipping Campden, Gloucestershire, U.K.: Campden Food and Drink Research Association. Part 1

Saguy I., 1989, Food Technol., 43, 68

10.1111/j.1365-2621.1991.tb05326.x

De Cordt S., 1992, Int. J. Food Sci. Technol., 27, 661, 10.1111/j.1365-2621.1992.tb01236.x

10.1111/j.1365-2621.1989.tb07883.x

10.1016/0260-8774(92)90034-4

Weng, Z. 1991. “A Time‐Temperature Integrator for Thermal Processing of Foods: A Case Study on Immobilized Peroxidase”. Belgium: Centre for Food Science and Technology, Unit Food Preservation, Catholic University of Leuven. Ph.D. thesis

Hendrickx M., 1992, Int. J. Food Sci. Technol., 27, 21, 10.1111/j.1365-2621.1992.tb01174.x

Maesmans, G. 1993. “Possibilities and Limitations of Thermal Process Evaluation Techniques Based on Time‐Temperature Integrators”. Belgium: Centre for Food Science and Technology, Unit Food Preservation, Catholic University of Leuven. Ph.D. thesis

Horn H., 1976, J. Hyg. Epidemiol. Microbiol. Immunol., 20, 164

10.1016/S0140-6736(58)91045-6

10.1111/j.1365-2621.1982.tb10087.x

Struppe H. F., 1968, Arch. Hyg. Bacteriol., 152, 360

Struppe H. F., 1966, Ther. Ggw., 105, 1025

Werner H.‐P., 1972, Zemralbl. Bakteriol. Parasitenlod. Infelstionskr. Hyg. Abt. Orig. Reibe B, 155, 561

Hoborn J., 1975, Health Lab. Sci., 12, 225

Schramm G., 1974, Pharm. Acta Helv., 49, 243

Lee C.‐L., 1979, Appl. Environ. Microbiol., 37, 113

Hirsch A., 1984, Med. Instrum. (Baltimore), 18, 272

10.1038/sj.bdj.4806396

Pflug I. J., 1986, J. Parenter. Sci. Technol., 40, 242

Bruch C. W., 1973, Aust. J. Pharm. Sci., 2, 1

Bruch C. W., 1974, Bull. Parenter. Drug Assoc., 28, 105

Yawger E. S., 1978, Food Technol., 32, 59

Rodrigo M., 1988, Int. J. Food Sci. Technol., 23, 31, 10.1111/j.1365-2621.1988.tb00547.x

10.1111/j.1365-2621.1980.tb02579.x

Pflug I. J., 1980, J. Food Prot., 43, 119, 10.4315/0362-028X-43.2.119

10.1111/j.1365-2621.1980.tb07483.x

Rodriguez A. C., 1988, Trans. ASAE, 31, 1233, 10.13031/2013.30849

Smith G., 1976, Appl. Env. Microbiol., 32, 257, 10.1128/AEM.32.2.257-263.1976

Smith G., 1982, Appl. Environ. Microbiol., 44, 12, 10.1128/AEM.44.1.12-18.1982

Dignan D. M., 1989, Food Technol., 43, 118

Hunter G. M., 1972, Food Technol. Aust., 158

Bean P., 1979, J. Food Technol., 281

Heppell, N. J. 1985. Measurement of the liquid‐solid heat transfer coefficient during continuous sterilization of foodstuffs containing particles. Proc. IUFOST Symp. Aseptic Processing and Packaging of Foods. September9 to 121985, Tylösand, Sweden. pp.108

10.1016/0740-0020(84)90033-9

10.1111/j.1745-4549.1989.tb00105.x

Holdsworth, S. 1987. Use of an alginate particle technique to study continuous flow particle sterilization. in HTST Treatment: Severity of Processing and Influencing Parameters, 4th Workshop Cost 91bis. November51987, Helsinki. Subgroup 1

10.1111/j.1365-2621.1988.tb09316.x

Sastry, S. K. 1988. Modelling and microbiological studies involving the aseptic processing of foods containing particulates. in Proc. Int. Symp. Progress in Food Preservation Processes. April12 to 141988. Vol. 2, pp.191Ceria, Brussels, Belgium

Fink, A. and Cerny, G. Microbiological principles of short‐time sterilization of particulate foods. Proc. Int. Symp. Progress in Food Preservation Processes. April12 to 14. Vol. 2, pp.185Ceria, Brussels, Belgium

Hersom A. C., 1981, Food Technol., 35, 53

Ronner U., 1990, Food Technol. Int. Eur., 90, 43

Ronner U., 1990, Food Lab. News, 22, 51

10.1002/jps.2600581102

Skaug N., 1983, Acta Pathol. Microbiol. Immunol. Scand. Sect. B, 91, 435

10.1023/A:1015989905950

10.1086/645761

10.1007/BF00399845

10.1111/j.1365-2621.1975.tb02251.x

10.1111/j.1365-2621.1991.tb05328.x

10.1002/bit.260400309

Matthiasson, E. and Gudjonsson, T. 1991. “Indicators for estimation of the time‐temperature distribution in heat treatment of particulate food”. Reykjavik: ITI.

Matthiasson, E. and Gudjonsson, T. 1991. “Enzymes as thermal‐time indicators in food”. Reykjavik: ITI.

Wen Chin, L. 1977. “Disaccharade Hydrolysis as a Predictive Measurement for the Efficacy of Heat Sterilization in Canned Foods”. Amherst: Department of Food Science and Nutrition, University of Massachusetts. Ph.D. thesis

10.1111/j.1365-2621.1990.tb03603.x

Favetlo G. J., 1988, J. Food Protect., 51, 542, 10.4315/0362-028X-51.7.542

10.1111/j.1745-4549.1989.tb00120.x

Danielson N. E., 1982, Med. Instrum. (Baltimore), 16, 52

Witonsky R. J., 1977, Bull. Parenter. Drug Assoc., 11, 274

Bunn J. L., 1981, J. Appl. Bacteriol., 51, 143, 10.1111/j.1365-2672.1981.tb00918.x