The analysis of an alternative approach to the venting process in retorts operating under steam pressure

dc.creatorBerteli, MN
dc.creatorVitali, AA
dc.creatorMarsaioli, A
dc.creatorBerto, MI
dc.date2012
dc.dateAPR
dc.date2014-08-01T18:24:00Z
dc.date2015-11-26T17:01:28Z
dc.date2014-08-01T18:24:00Z
dc.date2015-11-26T17:01:28Z
dc.date.accessioned2018-03-28T23:49:17Z
dc.date.available2018-03-28T23:49:17Z
dc.identifierJournal Of Food Engineering. Elsevier Sci Ltd, v. 109, n. 3, n. 388, n. 398, 2012.
dc.identifier0260-8774
dc.identifierWOS:000300199000007
dc.identifier10.1016/j.jfoodeng.2011.11.014
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/78310
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/78310
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1278725
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThe operation named venting is a step in the sterilization process in retorts using steam pressure. It is intended to remove all air from the inside of the equipment by injecting steam. Although only for a short period of time, great quantities of steam are used, making venting an expensive operation. This study aimed to evaluate an alternative to the venting process with a reduction in steam energy expenditure. A system was adapted and instrumented, which allowed for the study of the phenomenon of venting using water for the air displacement. The alternative methodology proposed was shown to be promising and efficient for an empty retort with no load. The efficiency at this stage of the study was based on evaluating the differences in the temperature readings using a glass mercury thermometer and the temperatures recorded by thermocouples distributed within the retort. (C) 2011 Elsevier Ltd. All rights reserved.
dc.description109
dc.description3
dc.description388
dc.description398
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationJournal Of Food Engineering
dc.relationJ. Food Eng.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectVenting
dc.subjectSterilization
dc.subjectSteam consumption
dc.subjectConsumption
dc.titleThe analysis of an alternative approach to the venting process in retorts operating under steam pressure
dc.typeArtículos de revistas


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