Optimizing thermal processes of conduction heated foods: generalized equations for optimal processing temperatures

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

*Corresponding author for this work

Research output: Contribution to journalConference articlepeer-review

5 Citations (Scopus)

Abstract

Optimal sterilization temperatures, for maximum surface quality retention, were calculated as a function of: (i) product properties (thermal diffusivity and z-value) (ii) processing conditions (geometry and dimensions of the food, surface heat transfer coefficient, initial product temperature and retort come up time) and (iii) processing criteria (target-F0- value). From this theoretical study generalized empirical relations relating optimal temperatures and all relevant variables were formulated and presented. Applications in classical canning are illustrated in detail.

Original languageEnglish
Pages (from-to)271-276
Number of pages6
JournalInstitution of Chemical Engineers Symposium Series
Issue number126
Publication statusPublished - 1992
Externally publishedYes
EventFood Engineering in a Computer Climate - Cambridge, Engl
Duration: 30 Mar 19921 Apr 1992

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