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*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

10 Citações (Scopus)

Resumo

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.

Idioma originalEnglish
Páginas (de-até)149-156
Número de páginas8
RevistaJournal of Food Engineering
Volume73
Número de emissão2
DOIs
Estado da publicaçãoPublished - mar 2006

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