New Line Intersection Procedure for the Equivalent Point Method of Thermal Evaluation
ABSTRACT A new Line Intersection (LI) procedure for determining sterilization value (Fo) and quality or nutrient retention (cook value: Co) was developed using the original Equivalent Point Method (O‐EPM). Analysis of 30 conventional and 5 simulated thermal curves showed excellent agreement between...
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| Veröffentlicht in: | Journal of food science 1999-07, Vol.64 (4), p.565-570 |
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| container_title | Journal of food science |
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| creator | Kyereme, M. Swartzel, K.R. Farkas, B.E. |
| description | ABSTRACT
A new Line Intersection (LI) procedure for determining sterilization value (Fo) and quality or nutrient retention (cook value: Co) was developed using the original Equivalent Point Method (O‐EPM). Analysis of 30 conventional and 5 simulated thermal curves showed excellent agreement between Fo values determined by the new LI method and the traditional General Method (GM). The new LI method performed better than the O‐EPM in yielding more accurate estimates of Fo and Co values as shown by the relatively low errors. The difference between Fo (GM) and Fo (LI) expressed as percent of Fo (GM) for conventional curves ranged from ‐0.01% to 0.78% while that between Fo (GM) and Fo (O‐EPM) ranged from ‐0.18% to 38.78%. Similar results were obtained for Co values. |
| doi_str_mv | 10.1111/j.1365-2621.1999.tb15086.x |
| format | Article |
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A new Line Intersection (LI) procedure for determining sterilization value (Fo) and quality or nutrient retention (cook value: Co) was developed using the original Equivalent Point Method (O‐EPM). Analysis of 30 conventional and 5 simulated thermal curves showed excellent agreement between Fo values determined by the new LI method and the traditional General Method (GM). The new LI method performed better than the O‐EPM in yielding more accurate estimates of Fo and Co values as shown by the relatively low errors. The difference between Fo (GM) and Fo (LI) expressed as percent of Fo (GM) for conventional curves ranged from ‐0.01% to 0.78% while that between Fo (GM) and Fo (O‐EPM) ranged from ‐0.18% to 38.78%. Similar results were obtained for Co values.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1999.tb15086.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Cooking ; Equivalent Point ; Food engineering ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; General aspects ; Line Intersection ; process calculation ; Sterilization ; sterilization value ; Temperature ; thermal evaluation</subject><ispartof>Journal of food science, 1999-07, Vol.64 (4), p.565-570</ispartof><rights>2000 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jul 1999</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4635-df3ebfe31f18767cb421b7985b82ba6c6acf926c619fffadaa5e66bb84583f0c3</citedby><cites>FETCH-LOGICAL-c4635-df3ebfe31f18767cb421b7985b82ba6c6acf926c619fffadaa5e66bb84583f0c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1999.tb15086.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1999.tb15086.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1213255$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Kyereme, M.</creatorcontrib><creatorcontrib>Swartzel, K.R.</creatorcontrib><creatorcontrib>Farkas, B.E.</creatorcontrib><title>New Line Intersection Procedure for the Equivalent Point Method of Thermal Evaluation</title><title>Journal of food science</title><description>ABSTRACT
A new Line Intersection (LI) procedure for determining sterilization value (Fo) and quality or nutrient retention (cook value: Co) was developed using the original Equivalent Point Method (O‐EPM). Analysis of 30 conventional and 5 simulated thermal curves showed excellent agreement between Fo values determined by the new LI method and the traditional General Method (GM). The new LI method performed better than the O‐EPM in yielding more accurate estimates of Fo and Co values as shown by the relatively low errors. The difference between Fo (GM) and Fo (LI) expressed as percent of Fo (GM) for conventional curves ranged from ‐0.01% to 0.78% while that between Fo (GM) and Fo (O‐EPM) ranged from ‐0.18% to 38.78%. Similar results were obtained for Co values.</description><subject>Biological and medical sciences</subject><subject>Cooking</subject><subject>Equivalent Point</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Line Intersection</subject><subject>process calculation</subject><subject>Sterilization</subject><subject>sterilization value</subject><subject>Temperature</subject><subject>thermal evaluation</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><recordid>eNqVkF1P2zAUhq1pSOtg_8FC3CbzsWMn2Q1CXctXx4oA7dJy3GM1JcRgJ6P8exK1YtfzhY8sv-d5pYeQY2ApDOf7JgWhZMIVhxTKsky7CiQrVLr9RCaQS5aIIoPPZMIY5wlAln8hX2PcsPEt1IQ83OArXdQt0su2wxDRdrVv6TJ4i6s-IHU-0G6NdPbS139Ng21Hl74e7l_Yrf2Kekfv1xieTENnw39vxv0jcuBME_Hbfh6Sh_nsfnqRLH6fX07PFonNlJDJygmsHApwUOQqt1XGocrLQlYFr4yyylhX8mFC6ZwzK2MkKlVVRSYL4ZgVh-R4x30O_qXH2OmN70M7VGooM1EIxfIh9GMXssHHGNDp51A_mfCmgenRot7o0aIeLerRot5b1Nth-WTfYKI1jQumtXX8R-AguJRD7HQXe60bfPuPAn01_3kn1UhIdoQ6drj9IJjwqFUucqn_3Jzr27vb6-nVYqnn4h11_pcf</recordid><startdate>199907</startdate><enddate>199907</enddate><creator>Kyereme, M.</creator><creator>Swartzel, K.R.</creator><creator>Farkas, B.E.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199907</creationdate><title>New Line Intersection Procedure for the Equivalent Point Method of Thermal Evaluation</title><author>Kyereme, M. ; Swartzel, K.R. ; Farkas, B.E.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4635-df3ebfe31f18767cb421b7985b82ba6c6acf926c619fffadaa5e66bb84583f0c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Biological and medical sciences</topic><topic>Cooking</topic><topic>Equivalent Point</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Line Intersection</topic><topic>process calculation</topic><topic>Sterilization</topic><topic>sterilization value</topic><topic>Temperature</topic><topic>thermal evaluation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kyereme, M.</creatorcontrib><creatorcontrib>Swartzel, K.R.</creatorcontrib><creatorcontrib>Farkas, B.E.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kyereme, M.</au><au>Swartzel, K.R.</au><au>Farkas, B.E.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>New Line Intersection Procedure for the Equivalent Point Method of Thermal Evaluation</atitle><jtitle>Journal of food science</jtitle><date>1999-07</date><risdate>1999</risdate><volume>64</volume><issue>4</issue><spage>565</spage><epage>570</epage><pages>565-570</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT
A new Line Intersection (LI) procedure for determining sterilization value (Fo) and quality or nutrient retention (cook value: Co) was developed using the original Equivalent Point Method (O‐EPM). Analysis of 30 conventional and 5 simulated thermal curves showed excellent agreement between Fo values determined by the new LI method and the traditional General Method (GM). The new LI method performed better than the O‐EPM in yielding more accurate estimates of Fo and Co values as shown by the relatively low errors. The difference between Fo (GM) and Fo (LI) expressed as percent of Fo (GM) for conventional curves ranged from ‐0.01% to 0.78% while that between Fo (GM) and Fo (O‐EPM) ranged from ‐0.18% to 38.78%. Similar results were obtained for Co values.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1999.tb15086.x</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food science, 1999-07, Vol.64 (4), p.565-570 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194383607 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Cooking Equivalent Point Food engineering Food industries Food science Fundamental and applied biological sciences. Psychology General aspects Line Intersection process calculation Sterilization sterilization value Temperature thermal evaluation |
| title | New Line Intersection Procedure for the Equivalent Point Method of Thermal Evaluation |
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