Optimal sterilization temperatures for conduction heating foods considering finite surface heat transfer coefficients

C. Silva, M. Hendrickx, F. Oliveira, P. Tobback

Research output: Contribution to journalArticlepeer-review

45 Citations (Scopus)

Abstract

Optimal sterilization temperatures are defined as the processing temperatures which result in a minimum surface cook‐value after achieving the desired degree of sterility. They were calculated as a function of product heating rate, surface heat transfer coefficient, initial food temperature, heating medium come‐up‐time, z‐value for the quality factor and target Fo‐value. Different one‐dimensional heat transfer shapes were considered. Compared to the other variables, initial temperature and heating medium come‐up‐time had little influence on optimal processing temperature. Regression equations were developed relating optimal temperatures with all relevant variables.
Original languageEnglish
Pages (from-to)743-748
JournalJournal of Food Science
Volume57
Issue number3
DOIs
Publication statusPublished - 1992

Keywords

  • Sterilization
  • Processing temperatura
  • Heat rate
  • Transfer coefficient
  • Z-value

Fingerprint

Dive into the research topics of 'Optimal sterilization temperatures for conduction heating foods considering finite surface heat transfer coefficients'. Together they form a unique fingerprint.

Cite this