Obtaining a well balanced product quality in thermally processed conduction heating foods by analyzing surface and volume average quality optimum processing conditions

C. L. M. Silva; Fernanda A. R. Oliveira; Mark Hendrickx

Obtaining a well balanced product quality in thermally processed conduction heating foods by analyzing surface and volume average quality optimum processing conditions

C. L. M. Silva
, Fernanda A. R. Oliveira
, Mark Hendrickx

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Original language	English
Title of host publication	Minimal processing of foods and process optimization
Subtitle of host publication	an interface
Pages	337-351
Publication status	Published - 1994
Event	Workshop on Minimal Processing of Foods and Process Optimization - An Interface - Porto, Portugal Duration: 20 Sept 1993 → 23 Sept 1993

Publication series

Name	Food engineering and manufacturing

Conference

Conference	Workshop on Minimal Processing of Foods and Process Optimization - An Interface
Country/Territory	Portugal
City	Porto
Period	20/09/93 → 23/09/93

Access to Document

http://hdl.handle.net/10400.14/6934

Cite this

Silva, C. L. M., Oliveira, F. A. R., & Hendrickx, M. (1994). Obtaining a well balanced product quality in thermally processed conduction heating foods by analyzing surface and volume average quality optimum processing conditions. In Minimal processing of foods and process optimization: an interface (pp. 337-351). (Food engineering and manufacturing). http://hdl.handle.net/10400.14/6934

@inproceedings{ade09eeb853849bdb0cc532696c53e99,

title = "Obtaining a well balanced product quality in thermally processed conduction heating foods by analyzing surface and volume average quality optimum processing conditions",

author = "Silva, \{C. L. M.\} and Oliveira, \{Fernanda A. R.\} and Mark Hendrickx",

year = "1994",

language = "English",

isbn = "0849379032",

series = "Food engineering and manufacturing",

pages = "337--351",

booktitle = "Minimal processing of foods and process optimization",

note = "Workshop on Minimal Processing of Foods and Process Optimization - An Interface ; Conference date: 20-09-1993 Through 23-09-1993",

}

Silva, CLM, Oliveira, FAR & Hendrickx, M 1994, Obtaining a well balanced product quality in thermally processed conduction heating foods by analyzing surface and volume average quality optimum processing conditions. in Minimal processing of foods and process optimization: an interface. Food engineering and manufacturing, pp. 337-351, Workshop on Minimal Processing of Foods and Process Optimization - An Interface, Porto, Portugal, 20/09/93. <http://hdl.handle.net/10400.14/6934>

Obtaining a well balanced product quality in thermally processed conduction heating foods by analyzing surface and volume average quality optimum processing conditions. / Silva, C. L. M.; Oliveira, Fernanda A. R.; Hendrickx, Mark.
Minimal processing of foods and process optimization: an interface. 1994. p. 337-351 (Food engineering and manufacturing).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Obtaining a well balanced product quality in thermally processed conduction heating foods by analyzing surface and volume average quality optimum processing conditions

AU - Silva, C. L. M.

AU - Oliveira, Fernanda A. R.

AU - Hendrickx, Mark

PY - 1994

Y1 - 1994

M3 - Conference contribution

SN - 0849379032

T3 - Food engineering and manufacturing

SP - 337

EP - 351

BT - Minimal processing of foods and process optimization

T2 - Workshop on Minimal Processing of Foods and Process Optimization - An Interface

Y2 - 20 September 1993 through 23 September 1993

ER -