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The Study of Heat Penetration of Kimchi Soup on Stationary and Rotary Retorts

The aim of this study was to determine the heat-penetration characteristics using stationary and rotary retorts to manufacture Kimchi soup. Both heat-penetration tests and computer simulation based on mathematical modeling were performed. The sterility was measured at five different positions in the...

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Detalles Bibliográficos
Autores principales: Cho, Won-Il, Park, Eun-Ji, Cheon, Hee Soon, Chung, Myong-Soo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4391542/
https://www.ncbi.nlm.nih.gov/pubmed/25866751
http://dx.doi.org/10.3746/pnf.2015.20.1.60