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Orientador(es)
Resumo(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.
Descrição
Palavras-chave
Sterilization Processing temperature Heat rate Transfer coefficient Z-value
Contexto Educativo
Citação
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
Editora
Wiley