Optimal sterilization temperatures for conduction heating foods considering fin...

• Autor(es): Silva, C. ; Hendrickx, M. ; Oliveira, F. ; Tobback, P.
• Data: 1992
• Identificador Persistente: http://hdl.handle.net/10400.14/6569
• Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Assunto(s): Sterilization; Processing temperature; Heat rate; Transfer coefficient; Z-value
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

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.