title: Recent advances in process assessment and optimisation.
abstract: After stating the general principle of food preservation, this paper focuses on currently available methods to evaluate quantitatively the integrated time temperature impact during and/or after a thermal preservation process. In this context, both the physical-mathematical approach and the use of time temperature integrators are briefly reviewed and recent evolutions are indicated. Also new trends with regard to thermal process optimisation are highlighted.
authors: Katholieke Universiteit Leuven Department of Food and Microbial Technology Laboratory of Food Technology, Kardinaal Mercierlaan 92, B3001, Heverlee, Belgium.
authors: A
authors: A
authors: Van Loey
authors: M
authors: M
authors: Hendrickx
authors: C
authors: C
authors: Smout
authors: T
authors: T
authors: Haentjens
authors: P
authors: P
authors: Tobback