OPTIMAL RETORT TEMPERATURE PROFILE IN OPTIMIZING THIAMIN RETENTION IN CONDUCTION‐TYPE HEATING OF CANNED FOODS
書誌事項
- 公開日
- 1979-09
- 権利情報
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- http://onlinelibrary.wiley.com/termsAndConditions#vor
- DOI
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- 10.1111/j.1365-2621.1979.tb06468.x
- 公開者
- Wiley
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説明
<jats:title>ABSTRACT</jats:title> <jats:p>The maximum principle theory (Pontryagin et al., 1962) was used to optimize thiamin retention during sterilization of a conduction‐heating canned food. The optimal retort temperature Profile determined by this procedure improved thiamin retention by more than 2%, as Compared with other methods, and showed that a single solution for the temperature profile exists. This optimization method may be applicable to other processes in which retention of nutrients or other characteristics is to be improved.</jats:p>
収録刊行物
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- Journal of Food Science
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Journal of Food Science 44 (5), 1485-1490, 1979-09
Wiley