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Retort Temperature Profile for Optimum Quality during Heat Sterilization of Foods in Cans and Retortable Pouches

机译：在罐装和旋转袋中食用食物的热灭菌过程中，蒸煮温度曲线

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Yoshimi TERAJIMA;
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年度 2001
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1. RETORT TEMPERATURE PROFILE FOR OPTIMUM QUALITY DURING CONDUCTION-HEATING OF FOODS IN RETORTABLE POUCHES [J] . Terajima Y, Nonaka Y Journal of Food Science . 1996,第4期

机译：可蒸馏袋中食物导热时的最佳蒸馏温度曲线
2. Assessment and outlook of variable retort temperature profiles for the thermal processing of packaged foods: Plant productivity, product quality, and energy consumption [J] . Journal of food engineering . 2020,第Juna期

机译：评估和展望包装食品热处理中可变的蒸馏温度曲线：工厂的生产率，产品质量和能耗
3. Simultaneous Optimisation of Surface Quality during the Sterilisation of Packed Foods using Constant and Variable Retort Temperature Profiles [J] . J. Noronha, A. Van Loey, M. Hendrickx, Journal of food engineering . 1996,第3a4期

机译：使用恒定和可变的杀菌温度曲线同时优化包装食品灭菌过程中的表面质量
4. What is the Best Way to Process Clear Retort Pouches Through the Value Chain? Examining the Effects of Converting, Retorting and Drop Tests on Stand-up Pouches Containing SiOx-coated PET [C] . Dante Ferrari TAPPI(Technical Association of the Pulp and Paper Industry) PLACE(Polymers. Laminations. Adhesives. Coatings. Extrusions) 2006 vol.1 . 2006

机译：在价值链中处理透明蒸煮袋的最佳方法是什么？检查转化，蒸煮和跌落测试对含SiOx涂层PET立袋的影响
5. PREDICTION OF NUTRIENT RETENTION IN FOODS PACKAGED IN RETORTABLE POUCHES AND STERILIZED BY THERMAL CONDUCTION. [D] . CASTILLO MONTEZA, PEDRO FRANCISCO -1

机译：预测包装在可蒸煮食品中并通过热传导灭菌的食物中的养分含量。
6. Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting [O] . Didik J. Pursito, Eko H. Purnomo, Dedi Fardiaz, 2020

机译：通过选择较高的温度和较短的蒸煮时间来优化蘑菇罐头加工的蒸汽消耗
7. Optimization of Retort Temperature Profile Using Optimal Control Theory. [O] . Yoshimi Terajima, Yasuo Nonaka 1995

机译：利用最优控制理论优化蒸馏温度曲线。
8. Retort Processing Operations: Conduction-Heated Foods in Oval-Shaped Containers [R] . Simpson, R., Aris, I., Torres, J. A. 1989

机译：蒸煮加工操作：椭圆形容器中的导热加热食品

Retort Temperature Profile for Optimum Quality during Heat Sterilization of Foods in Cans and Retortable Pouches

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