Publication
Title
A semi-empirical approach to handle broken-line heating : determination of empirical parameters and evaluation of process deviations
Author
Abstract
An existing semi-empirical model for simulating product temperature profiles during thermal processing of conduction or convection heating foods under time varying boundary conditions (variable retort temperatures) was extended for the case of broken-line heating products. The use of the method for determination of the empirical heat penetration parameters for broken-line heating curves as defined by Ball (jh, fhl, fh2, xbh) was evaluated. Starch solutions, showing broken-line heating behavior, were used as a food simulant. To investigate the consistency of the determined broken-line heating parameters, and to test the applicability of the method when boundary conditions are time dependent, process deviations consisting of drops on the heating medium temperature during the holding phase of a process were evaluated. The model is a promising approach, if the correct empirical parameters are used.
Language
English
Source (journal)
Journal of food processing and preservation. - Westport, Conn.
Publication
Westport, Conn. : 1996
ISSN
0145-8892
Volume/pages
20:4(1996), p. 331-346
ISI
A1996VG91600005
Full text (Publisher's DOI)
UAntwerpen
Faculty/Department
Publication type
Subject
External links
Web of Science
Record
Identification
Creation 09.12.2013
Last edited 05.07.2017