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Variability in quality of white and green beans during in-pack sterilization

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 ...

Sensorial Impact of Sotolon as the “Perceived Age” of Tawny Port Wine

Influence of rotational speed on the statistical variability of heat penetratio...

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. Rot...

Modelling kinetics of thermal degradation of colour in peach puree

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...