Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6313
Título: Optimization of heat transfer in thermal processing of conduction heated foods
Autor: Hendrickx, M.
Silva, Cristina L. M.
Oliveira, F.
Tobback, P.
Data: 1992
Editora: CRC
Citação: HENDRICKX, M... [et al.] - Optimization of heat transfer in thermal processing of conduction heated foods. In Advances in food engineering. Boca Raton : CRC, 1992. ISBN 0-8493-7902-4. p. 221-235
Resumo: Optimal sterilization temperature was defined as the temperature resulting in a minimum surface cook-value product together with the desired degree of sterility. Sterilization of conduction heated foods, with simple shapes as infinite slab, infinite cylinder and sphere, was modelled. The model assumed first order inactivation kinetics for microorganisms and quality. The temperature distribution was solved by an explicit finite difference numerical method with a non-capacitance surface node. Optimal temperatures were calculated as a function of : i) Food Properties - thermal diffusivity, Z-value for the quality factor, Processing Conditions - dimensions and geometry of the food or container, surface heat transfer coefficient, initial product temperature, heating medium come-up-time and Processing Criteria - target Fovalue.Initial food temperature and heating medium come-up-time have a minor influence on the optimal conditions. Generalized (semi)-empirical formulas relating quantitatively optimal temperatures and all relevant variables were developed. The generalized equations are a valuable tool to calculate or estimate processing sterilization conditions for regularly and irregularly shaped products. They were successfully applied to predict the optimal sterilization temperatures for conduction heated foods, packaged in typical cylindrical cans and retortable pouches, with different surface resistances to hea, transfer.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6313
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