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The Study of Heat Penetration of Kimchi Soup on Stationary and Rotary Retorts
The aim of this study was to determine the heat-penetration characteristics using stationary and rotary retorts to manufacture Kimchi soup. Both heat-penetration tests and computer simulation based on mathematical modeling were performed. The sterility was measured at five different positions in the...
Sparad:
| I publikationen: | Prev Nutr Food Sci |
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| Huvudupphovsmän: | , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
The Korean Society of Food Science and Nutrition
2015
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4391542/ https://ncbi.nlm.nih.gov/pubmed/25866751 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2015.20.1.60 |
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