@inbook{fa0d9c1140eb4089b34387dcbc62d32a,
title = "In situ thermal, volumetric and electrical properties of food matrices under elevated pressure and the techniques employed to measure them",
abstract = "This chapter summarizes research efforts in the experimentation and measurement of various in situ thermophysical properties of food and packaging material subjected to combined pressure-thermal treatment. The properties investigated include heat of compression, compressibility, thermal conductivity, specific heat, thermal diffusivity, electrical conductivity, and reaction volume. This information will help to understand the extent of process nonuniformity during pressure treatment, characterize chemical and physical changes, as well as assess the safety and quality of products and processes.",
keywords = "Heat of compression, High pressure, In-situ properties, Sensor development, Thermal properties",
author = "Park, \{Sung Hee\} and Nguyen, \{Loc Thai\} and Stephen Min and Balasubramaniam, \{V. M.\} and Sastry, \{Sudhir K.\}",
note = "Publisher Copyright: {\textcopyright} Springer Science+Business Media New York 2016.",
year = "2016",
doi = "10.1007/978-1-4939-3234-4\_6",
language = "English",
series = "Food Engineering Series",
publisher = "Springer",
pages = "97--121",
booktitle = "Food Engineering Series",
}