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

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

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

5 Citações (Scopus)

Resumo

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.

Idioma originalEnglish
Páginas (de-até)271-276
Número de páginas6
RevistaInstitution of Chemical Engineers Symposium Series
Número de emissão126
Estado da publicaçãoPublicado - 1992
Publicado externamenteSim
EventoFood Engineering in a Computer Climate - Cambridge, Engl
Duração: 30 mar 19921 abr 1992

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