NEW SEMIEMPIRICAL APPROACH TO HANDLE TIME-VARIABLE BOUNDARY-CONDITIONS DURING STERILIZATION OF NONCONDUCTIVE HEATING FOODS

Semi-empirical methods for the prediction of time-temperature historie s in conductive and non-conductive (convective and mixed mode) heating foods subjected to a time-variable processing temperature are propose d. Four alternatives are considered: (i) Hayakawa's method (Duhamel's theorem and Hayakawa's formulae); (ii) Duhamel's theorem with analytic al solution; (iii) numerical solution with apparent time (time shift); (iv) numerical solution with apparent position. The incorporation of the empirical heating characteristics f and j in conductive models was accomplished by evaluating the existing analogies with thermophysical properties in the solutions of the Fourier equation. Approaches using Duhamel's theorem or finite difference solutions were used to handle variable boundary conditions. The application of the models in the cal culation of processing values for thermal processes with different com e up times and different boundary conditions during come up time and t hermal processes with process deviations is discussed. The numerical s olution with apparent position was preferred because it combines accur acy and flexibility.