Product-oriented intensive heating process design

    Research output: Contribution to journalArticleProfessional


    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 languageEnglish
    Pages (from-to)34-37
    JournalNew Food
    Issue number1
    Publication statusPublished - 2007


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