References
- Leniger, H.A. and Beverloo, W.A. : Food Process Engineering. D. Reidel Pub. Co., Dordrecht-Holland, Boston, USA, pp.304(1975)
- Park, W.S. : Present conditions of food sterilization technique, Food Sci. Ind., 33(2). 2-11(2000)
- Shin, D.W. : Microbiology sterilization theory of retort food, Food Sci. Ind., 16(1). 37-41(1983)
- Koh, H.Y. and Park, M.H. : Effects of sterilization temperature and internal air volumes of a pouch on the quality of retort rice, Kor. J. Food Sci. Technol., 22(2). 150-154(1990)
- Pyun, Y.R., Shin, S.K., Kim, J.B. and Cho, E.K. : Studies on the heat penetration and pasteurization conditions of retort pouch Kimchi, Kor. J. Food Sci. Technol., 15(4). 414-420(1983)
- Lee, S.Y., Chun, B.I. and Lee, S.K. : Computer simulation for optimal conditions of high temperature sterilization of cooked rice packed in retort pouch, Kor. J. Food Sci. Technol., 17(3). 136-140(1985)
- Cho, Y.B., Lim, J.Y. and Han, B.H. : Optimal sterilizing condition for cannded ham, J. Kor. Sci. Food Nutr., 25(2). 301-309(1996)
- Saguy, I. and Karel, M. : Optimal retort temperature profile in optimizing thiamine retention in conduction type heating of canned foods, J. Food Sci., 44. 1485(1979) https://doi.org/10.1111/j.1365-2621.1979.tb06468.x
- Hendrickx, M.E., Silva, C.L., Oliveria, F.A. and Tobback, P. : Optimization of heat transfer in thermal processing of conduction heated foods, pp. 221-235. In: Advances in Food Engineering, Singh, R.P. and Wirakartakusumah, M.A. (ed.), Boca Raton, CRC press(1992)
- Kumar, A., Bhattacharya, M. and Blaylock, J. : Numerical simulation of natural convection heating of canned thick viscous liquid food products, J. Food Sci., 55(5). 1404-1411(1990)
- Peralta Rodriguez, R.D., Martinez, A., Rodrigo, M. and Safon, J. : Numerical method for prediction of final microbial load in inoculated cylinderical cans of tomato concentrate heated in a pilot plant, Int. J. Food Sci. Technol., 31. 489-496(1996) https://doi.org/10.1046/j.1365-2621.1996.00367.x
- Naveh, D., Kopelman, J.J. and Pflug, I.J. : The finite element method in thermal processing of foods, J. Food Sci., 48. 1086-1093(1983) https://doi.org/10.1111/j.1365-2621.1983.tb09167.x
- Sastry, S.K., Beelman, R.B. and Speroni, J.J. : A three dimensional finite element model for thermally induced changes in foods; Application to degradation of agaritimes in canned mushrooms, J. Food Sci., 50. 1293-1299(1985) https://doi.org/10.1111/j.1365-2621.1985.tb10464.x
- NISATM/DISPLAY. Troy, Michigan, Engineering Mechanics Research Cooperation, USA
- 한국식품과학회 : 식품공학, 형설출판사, P.427-453(2000)
- Toledo, R.T. : Fundamentals of Food Process Engineering, 2nd ed., Van Nostrand Reinhold, New York, p.582-594(1991)
- Welty, J.R. : Engineering heat transfer, John Wiley and Sons, Inc., New York, USA(1974)
- Shin, H.H. and Hwang, J.K. : Modeling of rheological properties of pectins by side branches, Kor. J. Food Sci. TechnoI., 34(4). 583-589(2002)
- SAS Institute Inc. SAS User's Guide. Statistical Analysis System Institute. Cary, NC, USA(1990)