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Optimal sterilization temperatures, for maximum surface quality retention, were calculated as a function of : (I)product propertles (thermal diffusivity and z.value) (II) processlng conditions Igeometry and
dlmensions of the food, surface heat transfer coefficient, initial product
temperature and retort come up time) and z-value (III) processing criteria (target-
Fo.value). From this theoretical study generalized empirical relations
relating optimal temperatures and all relevant variables were formulated
and presented. Applications in classical canning are lllustrated in detail.
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Citação
HENDRICKX, M... [et al.] - Optimizing thermal processes of conduction heated foods: generalized equation for optimal processing temperatures. In Food Engineering in a Computer Climate. Symposium Series 126. Holdsworth, S.D. (Ed.), Hemisphere Publishing Corporation, New York, London. ISBN 9780852952795. p. 271-276