Validation of thermal processing of foods in large agitated vessel - Mehauden, Karin
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Thermal treatment is the most common method used by industry to ensure food is safe for consumption and to increase its storage life. To ensure safety, food is often overprocessed which can significantly affect its nutritional value as well as taste and flavour attributes. In this study, the heating and mixing efficiency of a bespoke vessel used for heat treatment of complex foodstuffs was investigated.

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Produktbeschreibung
Thermal treatment is the most common method used by industry to ensure food is safe for consumption and to increase its storage life. To ensure safety, food is often overprocessed which can significantly affect its nutritional value as well as taste and flavour attributes. In this study, the heating and mixing efficiency of a bespoke vessel used for heat treatment of complex foodstuffs was investigated.
Autorenporträt
Karin Mehauden studied Food Science and Technology degree in France. She then did an MSc in Food Quality Management. In January 2005, she joined the Fluid Mechanics group and the Food Research group at the University of Birmingham to start a PhD project. Her PhD project involved working in close relationship with the two groups.