Verification of a formula for estimating average quality factor degradation in thermally processed foods in cylindrical containers

A formula suggested by Jen et al. (1971) may be suitable for estimating the average retention of quality factors in conduction heated foods. This hypothesis was tested by comparing the results obtained for thiamine retention with calculations based on analytical and finite difference solutions of tr...

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Veröffentlicht in:	International journal of food science & technology 1999-04, Vol.34 (2), p.167-171
Hauptverfasser:	Garrote, R.L, Re, R
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Canning equations estimation Food engineering Food industries food processing food processing quality Fundamental and applied biological sciences. Psychology General aspects heat treatment mathematical models nutrient retention thiamin thiamine
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Beschreibung
Zusammenfassung:	A formula suggested by Jen et al. (1971) may be suitable for estimating the average retention of quality factors in conduction heated foods. This hypothesis was tested by comparing the results obtained for thiamine retention with calculations based on analytical and finite difference solutions of transient heat condition in cylindrical containers. For a high Biot number, agreement was within 10.8% over a wide range of processing conditions (can size, retort temperature, initial temperature, etc).
ISSN:	0950-5423 1365-2621
DOI:	10.1046/j.1365-2621.1999.00249.x