English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/60456
logo share SHARE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Mathematical modelling and simulation of the thermal processing of anisotropic and non-homogeneous conduction-heated canned foods: Application to canned tuna

AuthorsBanga, Julio R. ; Alonso, Antonio A. ; Gallardo, José Manuel ; Pérez Martín, Ricardo Isaac
Issue Date1993
CitationJournal of Food Engineering 18(4): 369-387 (1993)
AbstractThermal processing of conduction-heated canned foods is modelled using three approaches: (A) homogeneous isotropic, (B) homogeneous anisotropic and (C) non-homogeneous anisotropic systems. Based on these models, numerical simulations are performed, using finite differences and finite elements methods. The simulation results are validated with experimental data obtained from the sterilization of canned tuna, a rather complex system. The last approach is found to be the most appropriate, though the second can be used for practical purposes.
Description19 páginas, 9 figuras
Publisher version (URL)http://dx.doi.org/10.1016/0260-8774(93)90053-M
Appears in Collections:(IIM) Artículos
Files in This Item:
File Description SizeFormat 
Mathematical_Modelling_Simulation_Thermal.pdf139,79 kBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.