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Orientador(es)
Resumo(s)
In a case study on white beans, the e ect of rotation on the statistical variability of heat penetration parameters and on the nonuniformity
of lethality in industrial-scale retort processing was investigated. In addition, the in¯uence of process time on the nonuniformity
of lethality was evaluated. No clear relation between the non-uniformity of the heating parameters and the rotational
speed was observed. Rotation seemed to in¯uence process lethality variability throughout the retort by its e ect on non-uniformity
in heating characteristics and in retort temperature. Absolute non-uniformity (i.e. standard deviation) increased with increasing
holding time, whereas relative non-uniformity (i.e. coe cient of variation) decreased as holding time increases
Descrição
Palavras-chave
Heat penetration Non-uniformity Lethality Retort Rotation
Contexto Educativo
Citação
SMOUT, C....[et al] - Influence of rotational speed on the statistical variability of heat penetration parameters and on the non uniformity of lethality in retort processing. Journal of Food Engineering. ISSN 0260-8774. Vol. 45 (2000), p. 93-102
Editora
Elsevier