Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/5475
Título: Quality optimization of conduction heating foods sterilized in different packages
Autor: Silva, Cristina L.M.
Oliveira, Fernanda A.R.
Hendrickx, Marc
Palavras-chave: Average quality
Canning
Optimal sterilization
Retort pouches
Surface quality
Data: 1994
Editora: Wiley Blackwell
Citação: SILVA, Cristina L.M. ; OLIVEIRA, Fernanda A.R. ; HENDRICKX, Marc - Quality optimization of conduction heating foods sterilized in different packages. International Journal of Food Science & Technology. ISSN 1365-262. Vol. 29, n.º 5 (1994), p. 515-530
Resumo: Heat transfer during the sterilization of conduction heating foods packaged in cylindrical, retort pouch and rectangular containers, was modelled using a finite difference numerical method. Finite surface heat transfer coefficients were considered. Optimal temperatures, defined as the processing conditions that maximize surface or volume average quality retention with the constraint of a target sterility value at the coldest point, were calculated for several types of container. Optimal conditions for several case studies were compared with temperatures estimated by generalized formulae available in literature for the prediction of optimal temperatures as a function of all relevant variables. For all case studies, optimal temperatures predicted in both ways were very similar, with deviations often below ± 1°C. For most packages, the simple-to-use generalized equations, developed for one-dimensional geometries, can therefore be used instead of lengthy numerical calculations involving two- and three-dimensional geometries.
Peer review: yes
URI: http://hdl.handle.net/10400.14/5475
Versão do Editor: The definitive version is available at http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1994.tb02094.x/abstract
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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