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

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

Resultado de pesquisarevisão de pares

45 Citações (Scopus)

Resumo

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.
Idioma originalEnglish
Páginas (de-até)743-748
RevistaJournal of Food Science
Volume57
Número de emissão3
DOIs
Estado da publicaçãoPublicado - 1992

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