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Orientador(es)
Resumo(s)
A computer program was developed to model heat sterilization of one-dimensional conduction-heated foods with negligible surface resistance to heat transfer.
The optimal sterilization temperature, defined as the processing temperature that results in a food product with minimum surface cook-value after achieving the desired degree of sterility, was calculated as a function of food properties (thermal diffusivity, Z-value of the quality factor), processing conditions (dimensions and geometry of the food or container, initial temperature of the product, heating medium come-up-time) and processing criteria (target F0-value). The initial temperature of the food and the heating medium come-up-time have a minor effect on the optimal temperature. Generalized (semi)-empirical formulae relating optimal sterilization temperatures and all relevant variables were developed.
Descrição
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Contexto Educativo
Citação
HENDRICKX, M. - Generalized (semi)-empirical formulae for optimal sterilization temperatures of conduction-heated foods with infinite surface heat transfer coefficients. Journal of Food Engineering. ISSN 0260-8774. Vol. 19, n.º 2 (1993), p. 141-158
Editora
Elsevier