| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 707.12 KB | Adobe PDF |
Advisor(s)
Abstract(s)
Optimal sterilization temperatures are defined as the processing temperatures which result in a minimum surface cook-value after achieving the desired degree of sterility. They were calculated as a function of product heating rate, surface heat transfer coefficient, initial food temperature, heating medium come-up-time, z-value for the quality factor and target Fo-value. Different one-dimensional heat transfer shapes were considered. Compared to the other variables, initial temperature and heating medium come-up-time had little influence on optimal processing temperature. Regression equations were developed relating optimal temperatures with all relevant variables.
Description
Keywords
Sterilization Processing temperature Heat rate Transfer coefficient Z-value
Pedagogical Context
Citation
SILVA, C....[et al] - Optimal Sterilization Temperatures for Conduction Heating Foods Considering Finite Surface Heat Transfer Coefficients. Journal of Food Science. ISSN 1365-2621. Vol. 57 n.º 3 (1992), p. 743-748
Publisher
Wiley