Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6569
Título: Optimal sterilization temperatures for conduction heating foods considering finite surface heat transfer coefficients
Autor: Silva, C.
Hendrickx, M.
Oliveira, F.
Tobback, P.
Palavras-chave: Sterilization
Processing temperature
Heat rate
Transfer coefficient
Z-value
Data: 1992
Editora: Wiley
Citação: SILVA, C....[et al] - Optimal Sterilization Temperatures for Conduction Heating Foods Considering Finite Surface Heat Transfer Coefficients. Journal of Food Science. ISSN 1365-2621. Vol. 57 n.º 3 (1992), p. 743-748
Resumo: Optimal sterilization temperatures are defined as the processing temperatures which result in a minimum surface cook-value after achieving the desired degree of sterility. They were calculated as a function of product heating rate, surface heat transfer coefficient, initial food temperature, heating medium come-up-time, z-value for the quality factor and target Fo-value. Different one-dimensional heat transfer shapes were considered. Compared to the other variables, initial temperature and heating medium come-up-time had little influence on optimal processing temperature. Regression equations were developed relating optimal temperatures with all relevant variables.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6569
Versão do Editor: The definitive version is available at www3.interscience.wiley.com
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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