Title
Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods
Author
Faculty/Department
Faculty of Sciences. Bioscience Engineering
Publication type
article
Publication
Washington, D.C. ,
Subject
Biology
Engineering sciences. Technology
Source (journal)
Biotechnology progress. - Washington, D.C.
Volume/pages
16(2000) :1 , p. 92-101
ISSN
8756-7938
ISI
000085212900015
Carrier
E
Target language
English (eng)
Full text (Publishers DOI)
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.
E-info
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