Evaluation of process deviations, consisting of drops in rotational speed, during thermal processing of foods in rotary water cascading retorts
Faculty of Sciences. Bioscience Engineering
Engineering sciences. Technology
Journal of food engineering. - Barking
, p. 327-338
Taking into account the similarities of broken-line heating curves and heat-penetration curves obtained when a product undergoes a drop in rotational speed during thermal processing in a rotary water cascading retort, a semiempirical method used for handling broken-line heating behaviour is suggested as a method of dealing with this type of process deviation. For this purpose, the possibility of extrapolating the empirical heating rate parameter flv determined on the heat-penetration curve of white beans in brine processed in a still retort, to the still conditions associated with a rotational speed drop in a rotary water cascading retort, was investigated. Following this approach, safe product temperature predictions were obtained. The main criterion influencing the quality of the evolution was the determination of the correct empirical parametric value to be used. This means, when determining this parametric value, care is required when selecting the correct temperature interval on the heat-penetration curve.