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Determining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation

dc.contributor.authorErdogdu, Ferruh
dc.contributor.authorTutar, Mustafa
dc.contributor.authorØines, Sigurd
dc.contributor.authorBarreno, Igor
dc.contributor.authorSkipnes, Dagbjørn
dc.date.accessioned2018-04-18T08:53:03Z
dc.date.available2018-04-18T08:53:03Z
dc.date.created2017-02-17T13:19:22Z
dc.date.issued2016
dc.identifier.citationFood and Bioproducts Processing. 2016, 100 (Part B), 512-524.
dc.identifier.issn0960-3085
dc.identifier.urihttp://hdl.handle.net/11250/2494641
dc.language.isoeng
dc.titleDetermining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionacceptedVersion
dc.source.pagenumber512-524
dc.source.volume100
dc.source.journalFood and Bioproducts Processing
dc.source.issuePart B
dc.identifier.doi10.1016/j.fbp.2016.07.012
dc.identifier.cristin1451687
dc.relation.projectNofima AS: 10829
dc.relation.projectNorges forskningsråd: 238207
cristin.unitcode7543,2,4,0
cristin.unitnameProsessteknologi
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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