The main object of this chapter is to give a brief account of the mathematical methods of determining the temperature distribution with time and position in packaged foods while being heated and cooled. This is a prerequisite to establishing a process which will ensure the microbiological safety of the product and is also organoleptically acceptable. This requires an examination of the modes of heat transfer in different parts of the processing operation.
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© 2007 Springer Science+Business Media, LLC
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(2007). Heat Transfer. In: Thermal Processing of Packaged Foods. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-72250-4_2
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DOI: https://doi.org/10.1007/978-0-387-72250-4_2
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-387-72249-8
Online ISBN: 978-0-387-72250-4
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