<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>heat penetration &#8211; BIOENGINEER.ORG</title>
	<atom:link href="https://bioengineer.org/tag/heat-penetration/feed/" rel="self" type="application/rss+xml" />
	<link>https://bioengineer.org</link>
	<description>Bioengineering</description>
	<lastBuildDate>Fri, 26 Dec 2025 08:59:30 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=7.0</generator>

<image>
	<url>https://bioengineer.org/wp-content/uploads/2019/09/cropped-bioengineering-32x32.png</url>
	<title>heat penetration &#8211; BIOENGINEER.ORG</title>
	<link>https://bioengineer.org</link>
	<width>32</width>
	<height>32</height>
</image> 
<site xmlns="com-wordpress:feed-additions:1">72741379</site>	<item>
		<title>Temperature and Heat Penetration in Canned vs. Pouched Whelk</title>
		<link>https://bioengineer.org/temperature-and-heat-penetration-in-canned-vs-pouched-whelk/</link>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Fri, 26 Dec 2025 08:59:27 +0000</pubDate>
				<category><![CDATA[Biology]]></category>
		<category><![CDATA[canned vs pouched packaging]]></category>
		<category><![CDATA[food processing optimization**]]></category>
		<category><![CDATA[heat penetration]]></category>
		<category><![CDATA[İşte bu içerik için 5 uygun etiket: **steam-air retort sterilization]]></category>
		<category><![CDATA[whelk sterilization]]></category>
		<guid isPermaLink="false">https://bioengineer.org/temperature-and-heat-penetration-in-canned-vs-pouched-whelk/</guid>

					<description><![CDATA[In an era where food safety and processing efficiency are paramount, understanding the nuances of thermal sterilization methods remains critical. Recently, a pioneering study led by Hwang, Lee, and Chung has shed new light on the comparative temperature distribution and heat penetration characteristics of canned versus pouched whelk (Buccinum striatissimum) during steam–air retort sterilization. Published [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">311301</post-id>	</item>
	</channel>
</rss>
