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

• Author(s): Silva, C. ; Hendrickx, M. ; Oliveira, F. ; Tobback, P.
• Date: 1992
• Persistent ID: http://hdl.handle.net/10400.14/6569
• Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Subject(s): Sterilization; Processing temperature; Heat rate; Transfer coefficient; Z-value
• Document Type: Article
• Language: English

Description

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.