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Application of the acid hydrolysis of sucrose as a temperature indicator in con...
Torres, A. Pinheiro; Oliveira, F. A. R.The hydrolysis of sucrose in an acid medium was used as a temperature indicator to measure holding temperatures in a continuous thermal-processing unit. From a theoretical analysis, target conversion (χ) and errors in both acid concentration and conversion measurements were found to affect significantly the accuracy of predicted temperatures, whereas errors in the determination of the fluid mean residence time ...
Residence time distribution of liquids in a continuous tubular thermal processi...
Torres, A. Pinheiro; Oliveira, F. A. R.A systematic experimental study on residence time distribution (RTD) in tubular flow was performed, covering a wide range of processing conditions. The flow of water in various sections of a tubular continuous thermal processing system was analysed using the classical Danckwerts approach. Methylene blue was used as tracer and different constant temperatures (25–80 °C) and flow rates (80–380 l/ h) were tested. T...
Residence time distribution of liquids in a continuous tubular thermal processi...
Torres, A. Pinheiro; Oliveira, F. A. R.The concept of efficiency of a holding tube is essential to guarantee the safety of continuously processed fluid foods. A good prediction of efficiency allows a better control of the processing conditions, guaranteeing product safety while decreasing product quality losses due to overprocessing. Different published methods were compared to data obtained in this work and to reported data, to assess their ability...
Residence time distribution studies in continuous thermal processing of liquid ...
Torres, A. Pinheiro; Oliveira, F. A. R.This paper presents a review on residence time distribution (RTD) studies in continuous thermal processing of liquid foods. The theoretical basis of the Danckwerts analysis is summarized, as well as the most important flow models, with special emphasis on tubular systems. Methods for experimental determination, modelling and estimation of RTD are critically described. While main design objectives in continuous ...
The influence of ph on the kinetics of acid hydrolysis of sucrose
Torres, A. Pinheiro; Oliveira, F.A.R.; Silva, C.L.M.; Fortuna, S.P.ucrose acid hydrolysis was studied as a potential chemical time-temperature integrator to use under pasteurization conditions. A nonisothermal method was used to determine the kinetic parameters of this reaction at different pH values in the range of 0.8 to 2.5 and covering the range of temperatures from 50 to 90G. the nonisothermal method was first validated with the classical two-step isothermal method at pH ...
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