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1. High-Pressure Thermal Sterilization (HPTS) and Ohmic Heating (OH) Applied to Thermal Food Processing

2. Multiobjective Optimization in Thermal Food Processing

3. Optimization of Thermal Food Processing

4. Computational Fluid Dynamics in Thermal Food Processing

5. Batch Processing, Retort Scheduling, and Optimizing Plant Production

6. Process Instrumentation, Online Control, and Plant Automation

7. Simultaneous Sterilization

8. Mechanical Agitation and Rotation of Cans

9. Thermal Food Processing Equipment

10. Total and Transient Energy Consumption in Batch Retort Processing

11. Pressures in Containers

12. The General Method and Its Applications

13. Some Factors Affecting F-Values and Mass-Average Sterilizing Values

14. Formula Methods and Analytical techniques

15. Heat Penetration in Packaged Foods

16. Safety Aspects of Thermal Processing

17. Software for Thermal Food Processing Evaluation and Optimization

18. Sterilization, Pasteurization, and Cooking Criteria

19. Kinetics of Microbial Death and Factors for Quality Attributes

20. Microbial Methods

21. Heat Transfer

22. Introduction

25. Intracranial Aneurysm Wall Displacement Predicts Instability

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