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Optimizing thermal processes of conduction heated foods: generalized equation for optimal processing temperatures

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dc.contributor.authorHendrickx, M.
dc.contributor.authorSilva, C.
dc.contributor.authorOliveira, F.
dc.contributor.authorTobback, P.
dc.date.accessioned2011-09-13T15:07:29Z
dc.date.available2011-09-13T15:07:29Z
dc.date.issued1992
dc.description.abstractOptimal 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.por
dc.identifier.citationHENDRICKX, 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. 271-276por
dc.identifier.urihttp://hdl.handle.net/10400.14/5487
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherIChemEpor
dc.titleOptimizing thermal processes of conduction heated foods: generalized equation for optimal processing temperaturespor
dc.typebook part
dspace.entity.typePublication
person.familyNameSilva
person.givenNameCarla
person.identifier769375
person.identifier.ciencia-idF418-81A4-F2DA
person.identifier.orcid0000-0002-7509-9135
person.identifier.scopus-author-id56119493700
rcaap.rightsrestrictedAccesspor
rcaap.typebookPartpor
relation.isAuthorOfPublicationdb3e75ef-4a50-4844-971b-c425bc5b411f
relation.isAuthorOfPublication.latestForDiscoverydb3e75ef-4a50-4844-971b-c425bc5b411f

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