A Simplified Method for On-Line Determination of Thermal Parameters Responsible to Estimate Temperature History during Thermal Process in Conduction Heating Foods

Mark Yaw Asuman ASSAN; Hisahiko WATANABE; Tomowo MIHORI

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A Simplified Method for On-Line Determination of Thermal Parameters Responsible to Estimate Temperature History during Thermal Process in Conduction Heating Foods

机译：用于在线估算导热加热食品热处理过程中的温度历史的热参数的在线确定的简化方法

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来源
《Food science and technology research》 |2000年第3期|p.225-230|共6页
作者
Mark Yaw Asuman ASSAN; Hisahiko WATANABE; Tomowo MIHORI;
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作者单位

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类食品工业;
关键词
inverse method; robust method; thermal parameters; inflection point; targeted lethality;

机译：反方法稳健的方法热参数;拐点;目标杀伤力;

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专利

1. An on-line inverse method for estimation of thermal parameters which are responsible to predicting temperature history in food heating/freezing [J] . Tomowo MIHORI, Yao Xing HU, Hisahiko WATANABE Food Science and Technology International . 1998,第1期

机译：在线逆估计热参数的方法，该方法负责预测食物加热/冷冻中的温度历史
2. Influence of the temperature dependence of thermal parameters of heat conduction models on the reconstruction of thermal history of igneous-intrusion-bearing basins [J] . Dayong Wang, Xiancai Lu, Yongchen Song, Computers & geosciences . 2010,第10期

机译：导热模型热参数的温度依赖性对火成岩侵入盆地热历史重建的影响
3. Kinetic Parameter Estimation in Conduction Heating Foods Subjected to Dynamic Thermal Treatments [J] . B. A. WELT, A. A. TEIXEIRA, M. O. BALABAN Journal of Food Science . 1997,第3期

机译：动态热处理对导热加热食品动力学参数的估计
4. Distributed parameter thermal controllability through the Green-Galerkin method: the multi-dimensional inverse heat conduction problem in thermal processing of materials [C] . Alaeddine, T., Doumanidis, . 2003

机译：Green-Galerkin方法的分布参数热控制：材料热处理中的多维逆导热问题
5. A rapid testing instrument to estimate thermal properties of food materials at elevated temperatures during nonisothermal heating. [D] . Mishra, Dharmendra Kumar. 2013

机译：一种快速测试仪器，用于估计非等温加热过程中食品材料在高温下的热性能。
6. Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes [O] . Maximilian Gratz, Robert Sevenich, Thomas Hoppe, 2021

机译：通过高压热灭菌和欧姆加热和对食品加工污染物和质量属性的影响将胡萝卜泥的温和灭菌灭菌
7. A Simplified Method for On-Line Determination of Thermal Parameters Responsible to Estimate Temperature History during Thermal Process in Conduction Heating Foods. [O] . Mark Yaw Asuman ASSAN, Hisahiko WATANABE, Tomowo MIHORI 2000

机译：一种简化方法，用于在导电加热食品中热过程中负责估计温度历史的热参数的在线测定。
8. Evaluation of Direct Electrical Heating Methods for the Determination of Thermal Conductivity at Elevated Temperatures [R] . Taylor, R. E., Powell, R. W., Nalbantyan, M., 1968

机译：直接电加热法测定高温下导热系数的评价

A Simplified Method for On-Line Determination of Thermal Parameters Responsible to Estimate Temperature History during Thermal Process in Conduction Heating Foods

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