Publication
Title
Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods
Author
Abstract
A numerical model for predicting conductive heat transfer during batch high hydrostatic pressure (HHP) processing of foods was developed and tested for a food simulator (agar gel). For a comprehensive evaluation of the proposed method, both conventional HHP processes, HHP processes with gradual, step-by-step pressure buildup and pressure release, and pressure cycling HHP processes were included. In all cases, good agreement between experimental and predicted temperature profiles was observed. The model provides a very useful tool to evaluate batch HHP processes in terms of uniformity of any heat- and/or pressure-related effect. This is illustrated for inactivation of Bacillus subtilis α-amylase, an enzymatic model system with known pressure-temperature degradation kinetics.
Language
English
Source (journal)
Biotechnology progress. - Washington, D.C.
Publication
Washington, D.C. : 2000
ISSN
8756-7938
Volume/pages
16:1(2000), p. 92-101
ISI
000085212900015
Full text (Publisher's DOI)
Full text (publisher's version - intranet only)
UAntwerpen
Faculty/Department
Publication type
Subject
External links
Web of Science
Record
Identification
Creation 09.12.2013
Last edited 13.06.2017