Product-oriented intensive heating process design

J. Broeze; R.G.M. van der Sman; H.M. Vollebregt; R.W. van den Berg

Product-oriented intensive heating process design

J. Broeze, R.G.M. van der Sman, H.M. Vollebregt, R.W. van den Berg

Research output: Contribution to journal › Article › Professional

Abstract

Control of product quality and process yields in innovative food production processes can be largely improved through better understanding of the relations between process design and product quality.The effects of intensive heating processes such as frying, baking, roasting and microwave on product quality are still poorly understood. Currently, when designing new food processing lines, empirical knowledge of the effects of various process types on product quality is leading.With upcoming `new¿ heating methods, more fundamental insight is essential

Original language	English
Pages (from-to)	34-37
Journal	New Food
Volume	10
Issue number	1
Publication status	Published - 2007

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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title = "Product-oriented intensive heating process design",

abstract = "Control of product quality and process yields in innovative food production processes can be largely improved through better understanding of the relations between process design and product quality.The effects of intensive heating processes such as frying, baking, roasting and microwave on product quality are still poorly understood. Currently, when designing new food processing lines, empirical knowledge of the effects of various process types on product quality is leading.With upcoming `new¿ heating methods, more fundamental insight is essential",

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AB - Control of product quality and process yields in innovative food production processes can be largely improved through better understanding of the relations between process design and product quality.The effects of intensive heating processes such as frying, baking, roasting and microwave on product quality are still poorly understood. Currently, when designing new food processing lines, empirical knowledge of the effects of various process types on product quality is leading.With upcoming `new¿ heating methods, more fundamental insight is essential

M3 - Article

SN - 1461-4642

VL - 10

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EP - 37

JO - New Food

JF - New Food

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Product-oriented intensive heating process design

Abstract

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