Enhancement of Heat Transfer Rate and Minimization of Process Time by ResonantAcoustic® Mixing During In-Container Sterilization of Foods.

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dc.contributor.advisorK Sandeep, Chairen_US
dc.contributor.advisorCurt Emenhiser, Externalen_US
dc.contributor.advisorBrian Farkas, Memberen_US
dc.contributor.advisorJosip Simunovic, Memberen_US
dc.contributor.advisorSaad Khan, Minoren_US
dc.contributor.authorBatmaz, Edizen_US
dc.date.accepted2013-11-26en_US
dc.date.accessioned2013-11-27T10:30:21Z
dc.date.available2013-11-27T10:30:21Z
dc.date.defense2013-11-04en_US
dc.date.issued2013-11-04en_US
dc.date.released2013-11-27en_US
dc.date.reviewed2013-11-08en_US
dc.date.submitted2013-11-05en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.leveldissertationen_US
dc.degree.nameDoctor of Philosophyen_US
dc.identifier.otherdeg3063en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/9078
dc.rightsen_US
dc.titleEnhancement of Heat Transfer Rate and Minimization of Process Time by ResonantAcoustic® Mixing During In-Container Sterilization of Foods.en_US

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