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|Título:||Optimisation of thermal processing conditions: Effect of reaction type kinetics|
|Citação:||SILVA, C.L.M. - Optimisation of thermal processing conditions: Effect of reaction type kinetics. In Workshop on Modelling of Thermal Properties and Behaviour of Foods during Production, Storage and Distribution, Prague, Czech Republic, 23-25 June, 1997 - Proceedings of the Workshop on Modelling of Thermal Properties and Behaviour of Foods during Production, Storage and Distribution. Prague: Food Research Institute, 1997. 6 p.|
|Resumo:||Food thermal processing conditions can be optimized in terms of final product quality retention. This optimization is possible due to the difference between the temperature dependence of quality factors and microorganisms or enzymes kinetics of thermal degradation or inactivation, respectively. All the available research in this field assume first order degradation kinetics for the quality parameters. In this work the effect of reaction type kinetics on optimal thermal processing conditions and final quality retention is analyzed. Zero, second and reversible first order kinetics are taken into consideration. Assuming that the Arrhenius model is applicable, the main conclusion is that the reaction type kinetics does not have influence on constant optimal thermal processing temperatures for maximizing the final surface product quality retention. Optimal conditions for maximizing volume average quality retention are affected by the reaction quality thermal degradation kinetics and the differences between optimal constant temperatures depend on the kinetic parameters values and processing conditions and requirements. For reversible first order degradation kinetics, final quality retentions are analyzed as a function of processing conditions and kinetic parameters and the calculation of optimal processing conditions is discussed.|
|Aparece nas colecções:||ESB - Artigos em Actas / Papers in proceedings|
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