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Advisor(s)
Abstract(s)
The F-value distribution in a batch retort processing of in-pack conduction heating foods resulting from the variability of four
processing factors (initial temperature, heating time, headspace and external heat transfer coe cient) was determined by mathematical
modelling. Three hundred combinations were generated from normally distributed values for each factor, following the
Monte Carlo approach. The retort temperature was assumed the same for all containers and the F-value at the geometrical centre of
containers of di erent dimensions was calculated by solving the governing heat transfer equations using ®nite elements. It was found
that in the range tested the variability of the heating time and of the external heat transfer coe cient had the biggest impact on the
F-value distribution and that the head space variability had a negligible impact. It was also found that although each in¯uencing
factor had a normal distribution, the F-value distribution was not normal, showing a signi®cant tailing, being well described by a
gamma function
Description
Keywords
Conduction heating Finite elements Monte Carlo simulation In-pack sterilisation
Citation
VARGA, Szabolcs; OLIVEIRA, Jorge C.; OLIVEIRA, Fernanda A. R. - Influence of the variability of processing factors on the F-value distribution in batch retorts. Journal of Food Engineering. ISSN 0260-8774. Vol. 44 (2000), p. 155-161
Publisher
Elsevier