2007
DOI: 10.1016/j.jfoodeng.2006.07.013
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Computer simulation of heat transfer during in-package pasteurization of beef frankfurters by hot water immersion

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Cited by 20 publications
(16 citation statements)
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“…Kubasek et al (2006) found out thermal diffusivity of olive oil using a numerical solution based on finite elements. Huang (2007) used a computer simulation program based on finite difference to estimate the apparent thermal diffusivity of beef frankfurters. Mariani et al (2008) determined thermal diffusivity of banana using a finite difference method coupled to an optimization technique of differential evolution used in inverse method.…”
Section: Introductionmentioning
confidence: 99%
“…Kubasek et al (2006) found out thermal diffusivity of olive oil using a numerical solution based on finite elements. Huang (2007) used a computer simulation program based on finite difference to estimate the apparent thermal diffusivity of beef frankfurters. Mariani et al (2008) determined thermal diffusivity of banana using a finite difference method coupled to an optimization technique of differential evolution used in inverse method.…”
Section: Introductionmentioning
confidence: 99%
“…The calculated log-reductions of L. monocytogenes in packaged beef frankfurters by computer simulation were 1-2 logs higher than the Hot water temperature = 85°C Fig. 16.7 Computer simulation of heat transfer during in-package pasteurization of beef frankfurters by hot water immersion heating (Tc_Simu and Ts_Simu: simulated temperature histories at the geometric center and on the surface of frankfurter packages; Tc_m and Ts_m: measured temperature histories at the geometric center and on the surface of frankfurter packages) (adapted from Huang, 2007). experimental observations during the initial stage of heating, but the simulation results were more accurate as heating progressed.…”
Section: Time-temperature For In-package Pasteurizationmentioning
confidence: 99%
“…Huang (2007) developed a computer simulation method to simultaneously determine the coefficient of surface heat transfer and thermal diffusivity of beef frankfurters in single-layer packages during hot-water immersion heating. Figure 16.7 shows the accuracy of computer simulation results.…”
Section: Time-temperature For In-package Pasteurizationmentioning
confidence: 99%
“…(1), an implicit finite difference method was used (Incropera and Dewitt, 1996;Huang, 2007). The implicit finite difference method was chosen because it was unconditionally stable.…”
Section: Heat Transfer and Numerical Analysismentioning
confidence: 99%
“…The numerical technique used to solve the linear equation systems was called the Gauss-Seidel method (Huang, 2007). To numerically solve the heat transfer equation, a computer program written Matlab Ò (Release 2009b, The MathWorks, Inc., Natick, MA) was developed and validated for numerical analysis.…”
Section: Heat Transfer and Numerical Analysismentioning
confidence: 99%