Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6436
Título: Generalized (semi)-empirical formulae for optimal sterilization temperatures of conduction-heated foods with infinite surface heat transfer coefficients
Autor: Hendrickx, M.
Silva, C.
Oliveira, F.
Tobback, P.
Data: 1993
Editora: Elsevier
Citação: HENDRICKX, M. - Generalized (semi)-empirical formulae for optimal sterilization temperatures of conduction-heated foods with infinite surface heat transfer coefficients. Journal of Food Engineering. ISSN 0260-8774. Vol. 19, n.º 2 (1993), p. 141-158
Resumo: A computer program was developed to model heat sterilization of one-dimensional conduction-heated foods with negligible surface resistance to heat transfer. The optimal sterilization temperature, defined as the processing temperature that results in a food product with minimum surface cook-value after achieving the desired degree of sterility, was calculated as a function of food properties (thermal diffusivity, Z-value of the quality factor), processing conditions (dimensions and geometry of the food or container, initial temperature of the product, heating medium come-up-time) and processing criteria (target F0-value). The initial temperature of the food and the heating medium come-up-time have a minor effect on the optimal temperature. Generalized (semi)-empirical formulae relating optimal sterilization temperatures and all relevant variables were developed.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6436
Versão do Editor: http://www.sciencedirect.com/science/article/pii/026087749390039M
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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