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Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation
In the present work, temperature distribution within an industrial blast chiller with pork leg for Protected Designation of Origin Parma ham production was studied and the slowest cooling zone and the fastest cooling zone were recognized. Moreover, apparent heat transfer coefficients in both positio...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2017
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5305697/ https://ncbi.nlm.nih.gov/pubmed/28242899 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2397-3 |
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