Verification of a formula for estimating average quality factor degradation in thermally processed foods in cylindrical containers

Authors
Garrote, RL Re, R
Citation
Rl. Garrote et R. Re, Verification of a formula for estimating average quality factor degradation in thermally processed foods in cylindrical containers, INT J FOOD, 34(2), 1999, pp. 167-171
Citations number
17
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
ISSN journal
09505423 → ACNP
Volume
34
Issue
2
Year of publication
1999
Pages
167 - 171
Database
ISI
SICI code
0950-5423(199904)34:2<167:VOAFFE>2.0.ZU;2-6
Abstract
A formula suggested by Jen ed al. (1971) may be suitable for estimating the average retention of quality factors in conduction heated foods. This hypo thesis was tested by comparing the results obtained for thiamine retention with calculations based on analytical and finite difference solutions of tr ansient heat conduction in cylindrical containers. For a high Blot number, agreement was within 10.8% over a wide range of processing conditions (can size, retort temperature, initial temperature, etc).