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|Título:||Obtaining a well balanced product quality in thermally processed conduction heating foods by analyzing surface and volume average quality optimum processing conditions|
|Autor:||Silva, Cristina L. M.|
Oliveira, Fernanda A. R.
|Citação:||SILVA, Cristina L. M. ; OLIVEIRA, Fernanda A. R. ; HENDRICKX, Mark - Obtaining a well balanced product quality in thermally processed conduction heating foods by analyzing surface and volume average quality optimum processing conditions. Minimal processing of foods and process optimization : an interface. Boca Raton : CRC Press, 1994. ISBN 0-8493-7903-2. p. 337-351|
|Resumo:||Sterilization temperatures that maximize each of the two objective functions - surface or volume average quality - were calculated as a function of the relevant influential variables using computer modeling. The resulting volume average and surface quality retentions were both determined for each case study. The effect of using sterilization conditions defined, for optimal surface quality on volume average quality and the effect of using sterilization temperatures defined for optimum volume average quality on surface quality were qualitatively and systematically investigated using the statistical 21.1 factorial design method. If the degradation kinetics for the quality factors considered at the surface and in volume average terms are similar, the use of sterilization temperatures for maximizing surface quality is suggested, when the aim is to obtain a product with a well balanced maximum final quality. On the other hand, if the quality factors have different degradation kinetics, the use of optimum sterilization conditions maximizing the quality at the surface or in volume average terms has to be analyzed on a case by case basis.|
|Aparece nas colecções:||ESB - Livros e partes de livros / Books and chapters|
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