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Title
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Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods
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Author
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Abstract
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| 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. |
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Language
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English
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Source (journal)
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Biotechnology progress. - Washington, D.C.
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Publication
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Washington, D.C.
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2000
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ISSN
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8756-7938
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DOI
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10.1021/BP990123R
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Volume/pages
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16
:1
(2000)
, p. 92-101
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ISI
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000085212900015
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Full text (Publisher's DOI)
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Full text (publisher's version - intranet only)
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