Artículos de revistas
Thermal process evaluation of retortable pouches filled with conduction heated food
Registro en:
Journal Of Food Process Engineering. Food Nutrition Press Inc, v. 25, n. 5, n. 395, n. 405, 2002.
0145-8876
WOS:000180193200003
10.1111/j.1745-4530.2002.tb00573.x
Autor
Cristianini, M
Massaguer, PR
Institución
Resumen
Two models using the finite element technique (FE) and another using an analytical solution to solve the 3-dimensional heat conduction equation for a finite plate were built. FE models were built considering the actual pouch shape and retort temperature profile. Chi-square and regression lines were obtained for each set of temperatures generated by the models against experimental data. A mass average sterilizing value of 9.9 min was estimated when a critical point sterilizing value was at 8.7 min using the 3-Dimensional FE model. Close agreement was found among the three models for heating phase. Using actual retort temperature profile made FE models more accurate than the one using analytical solution, especially for cooling phase. 25 5 395 405