Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/5487
Título: Optimizing thermal processes of conduction heated foods: generalized equation for optimal processing temperatures
Autor: Hendrickx, M.
Silva, C.
Oliveira, F.
Tobback, P.
Data: 1992
Editora: IChemE
Citação: HENDRICKX, M... [et al.] - Optimizing thermal processes of conduction heated foods: generalized equation for optimal processing temperatures. In Food Engineering in a Computer Climate. Symposium Series 126. Holdsworth, S.D. (Ed.), Hemisphere Publishing Corporation, New York, London. ISBN 9780852952795. p. 271-276
Resumo: Optimal sterilization temperatures, for maximum surface quality retention, were calculated as a function of : (I)product propertles (thermal diffusivity and z.value) (II) processlng conditions Igeometry and dlmensions of the food, surface heat transfer coefficient, initial product temperature and retort come up time) and z-value (III) processing criteria (target- Fo.value). From this theoretical study generalized empirical relations relating optimal temperatures and all relevant variables were formulated and presented. Applications in classical canning are lllustrated in detail.
Peer review: yes
URI: http://hdl.handle.net/10400.14/5487
Aparece nas colecções:ESB - Livros e partes de livros / Books and chapters

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