Section 13

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Numerische Analyse von Prozessinhomogenitäten bei der Hochdruckbehandlung von Lebensmitteln

  1. Panit Kitsubun*,
  2. Christoph Hartmann,
  3. Antonio Delgado

Article first published online: 13 DEC 2004

DOI: 10.1002/pamm.200410224

Issue

PAMM

PAMM

Volume 4, Issue 1, pages 486–487, December 2004

Additional Information

How to Cite

Kitsubun, P., Hartmann, C. and Delgado, A. (2004), Numerische Analyse von Prozessinhomogenitäten bei der Hochdruckbehandlung von Lebensmitteln. Proc. Appl. Math. Mech., 4: 486–487. doi: 10.1002/pamm.200410224

Author Information

  1. Lehrstuhl für Fluidmechanik und Prozessautomation, TU München, Weihenstephaner Steig 23, 85350 Freising

*Phone: +49 8161 71 3587, Fax: +49 8161 71 4510

Publication History

  1. Issue published online: 13 DEC 2004
  2. Article first published online: 13 DEC 2004

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Literatur

  • [1]
    Hartmann, Chr. (2002). Numerical simulation of thermodynamic and fluid-dynamic processes during the high-pressure treatment of fluid food systems, Innovative Food Science and Emerging Technologies 3 : 11-18
  • [2]
    Saul, A., Wagner, W. (1989). A fundamental equation for water covering the range from the melting line to 1273 K at pressures up to 25000 Mpa. Journal of Physical Chemistry Reference Data 18 : 1537-1564
  • [3]
    Ludikhuyze, L. R., Van den Broeck, I., Weemaes, C. A., Hendrickx, M. E. (1997). Kinetic Parameters for Pressure-Temperature Inactivation of Bacillus subtilis α-Amylase under Dynamic Conditions, Biotechnol. Prog. 13 : 617-623
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  • [4]
    De Heij, W. B. C., Van Schepdael, Ludo J. M. M., Moezelaar, R., Hoogland, H., Matser, A. M., Van den Berg, R. W. (2003). Hichpressure sterilization: maximizing the benefits of adiabatic heating, Food Technology 57 : 37-41
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