Variability in quality of white and green beans during in-pack sterilization

I. M.L.B. Ávila, R. C. Martins, P. Ho, M. Hendrickx, C. L.M. Silva*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)

Abstract

Non-uniformity in process quality was investigated during in-pack thermal sterilization of food products. This was accomplished through the combined application of the Monte Carlo procedure and a reliable mathematical method for process evaluation. Despite the large coefficients of variation found, the optimum quality process could be designed. The influence of the statistical variability of heating rate index on the retention of green beans' color was studied and an optimum temperature range was found between 125 and 135 °C. The variability in hardness of sterilized white beans, resulting from uncertainties of the combined effect of heating rate index and initial hardness of beans, was also evaluated by simulation. In this case, an optimum global temperature range between 120 and 135 °C was found, independently of the rotation, F0 value and surface heat transfer coefficient assumed.

Original languageEnglish
Pages (from-to)149-156
Number of pages8
JournalJournal of Food Engineering
Volume73
Issue number2
DOIs
Publication statusPublished - Mar 2006

Keywords

  • Green beans
  • Pre-packaged foods
  • Quality retention
  • Sterilization
  • Variability
  • White beans

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