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Variability in quality of white and green beans during in-pack sterilization
Ávila, I.M.L.B.; Martins, R.C.; Ho, P.; Hendrickx, M.; Silva, C.L.M.Non-uniformity in process quality was investigated during in-pack thermal sterilization of food products. This was accomplished through the combined application of the Monte Carlo procedure and a reliable mathematical method for process evaluation. Despite the large coefficients of variation found, the optimum quality process could be designed. The influence of the statistical variability of heating rate index ...
Modelling kinetics of thermal degradation of colour in peach puree
Ávila, I.M.L.B.; Silva, C.L.M.Optimisation of thermal processes relies on adequate degradation kinetic models for food safety and quality. In order to use peach puree as a model food to further validate calculated optimal conditions, isothermal experiments, using peach puree, were performed between 110°C and 135°C. Colour was quantified using the L, a, b system. Two combinations of these parameters, La/b and Total Colour Difference (TCD), w...
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