Abstract
Two new non-isothermal methods for generating kinetic data for food constituents are examined. The first consists of a stirred batch reactor using linearly increasing temperature. The second employs a continuous flow reactor and a novel thermal evaluation method for defining the thermal treatment. The significance and implications of both methods are examined as related to each other and to classical data generation methods.
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© 1989 Kluwer Academic Publishers
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Swartzel, K.R. (1989). Non-Isothermal Kinetic Data Generation for Food Constituents. In: Singh, R.P., Medina, A.G. (eds) Food Properties and Computer-Aided Engineering of Food Processing Systems. NATO ASI Series, vol 168. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-2370-6_5
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DOI: https://doi.org/10.1007/978-94-009-2370-6_5
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-7567-1
Online ISBN: 978-94-009-2370-6
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