Stoforos, N.G., Noronha,
J., Hendrickx, M. and Tobback,
P., 1997. A critical analysis of
mathematical procedures for the evaluation and design of in-container thermal
processes for foods. Critical Reviews in
Food Science and Nutrition, 37, 5, 411-441.
Stoforos, N.G, Noronha,
J., Hendrickx, M. and Tobback,
P., 1997. Inverse
superposition for calculating food product temperatures during in-container
thermal processing. Journal
of Food Science, 62, 2, 219.
Noronha, J., Van Loey, A., Hendrickx, M. and Tobback, P.,
1996. An empirical equation for the
description of the optimum profiles that maximise surface quality retention of
thermally processed foods. Journal of Food Processing and Preservation,
20, 3, 251-264.
Noronha,
J.,
Hendrickx, M. and Tobback,
P. 1996. Simultaneous optimisation of surface quality during
the sterilisation of packed foods using constant and variable retort
temperature profiles. Journal of Food Engineering, 30, 283-297. [Abstract] [PDF]
Tucker, G.S.; Noronha, J.F. and Heydon,
C.J. 1996. Experimental validation of mathematical procedures
for the evaluation of thermal processes and process deviations during the
sterilization of canned foods. Trans IChemE,
Denys, S.; Noronha, J.; Stoforos, N.G.;
Hendrickx, M. and Tobback,
P., 1996. A semi-empirical approach to handle
broken-line heating: Determination of empirical parameters and evaluation of
process deviations. Journal of Food Processing and Preservation, 20,
331-346.
Denys, S.; Noronha, J.; Stoforos, N.G.;
Hendrickx, M. and Tobback,
P., 1996. Evaluation of Process deviations, consisting of drops in rotational
speed during thermal processing of foods in rotary water cascading retorts.
Journal of Food Engineering, 30, 327-338. [Abstract]
[PDF]
Noronha, J., Hendrickx, M., Van Loey, A. and Tobback, P., 1995. New
semi-empirical approach to handle time-variable boundary conditions during
sterilisation of non-conductive heating foods. Journal of Food
Engineering, 24, 249-268. [Abstract] [PDF]
Hendrickx, M., Maesmans, G., De Cordt, S., Noronha, J., Van Loey,
A. and Tobback, P., 1995. Evaluation of the
integrated time-temperature effect in thermal processing of foods. Critical Reviews in Food Science and Nutrition, 35, 3,
231-262.
Maesmans, G. ; Hendrickx,
M., De Cord, S., Van Loey, A., Noronha, J. and
Tobback, P., 1994. Combined use of the equivalent
point method and a multi-component time-temperature integrator in thermal
process evaluation: Influence of kinetic characteristics and reference
temperature. Food Control, 5, 4, 249-256.
Van Loey, A.; Fransis,
A.; Hendrickx, M.; Maesmans,
G.; Noronha, J. and Tobback, P., 1994. Optimizing thermal process
for canned beans in water cascading retorts.
Journal of Food Science, 59,4, 828-832.
Noronha, J., Hendrickx, M., Suys, J. and Tobback, P., 1993. Optimisation of surface quality
retention during the thermal processing of conduction heating foods using
variable temperature retort profiles. Journal of Food Processing and
Preservation, 17, 2, 75-91.
Maesmans, G., Hendrickx, M., De Cordt, S., Van Loey, A., Noronha,
J. and Tobback, P, 1993. Evaluation
of process value distribution with time temperature integrators. Food
Research International, 27, 5, 413-423.