Effect of product related parameters on heat-transfer rates to canned particulate non-Newtonian fluids (CMC) during reciprocation agitation thermal processing

Effect of reciprocating agitation thermal processing (RA‐TP) on quality of canned tomato (Solanum lycopersicum) puree

“…This could be explained by increased oxidation of the reacting molecules when samples were subjected to thermal processing for long process times, which is characteristic of processing under still mode. The bulk of the antioxidant activity of tomato puree is due to the presence of vitamin C, which is heat‐sensitive and degraded during long exposure to high temperature (121.1 °C) under still processing conditions. The shorter process times associated with RA‐TP help to promote better retention of these compounds, and hence higher residual antioxidant activity and phenolic content were observed during RA‐TP.…”

Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content

“…Due to the novelty of the technique, there is a need for an improved understanding of parameters influencing heat transfer and microbial inactivation kinetics during reciprocal agitation thermal processes, both in relation to process operating parameters and food product related properties. Over the last decade, the influence of process operating parameters has already been studied rather extensively, e.g., reciprocation intensity and amplitude (Erdogdu et al, 2016;Ramaswamy, 2015, 2016), container placement orientation inside the retort (Pratap Singh and Ramaswamy, 2015), and container headspace (Pratap Singh and Ramaswamy, 2015;Pratap Singh et al, 2017b). Concerning food product related parameters, the influence of particle properties (e.g., size, shape, density) in particulate mixtures has been investigated to some extent (Cariño-Sarabia and Vélez-Ruiz, 2013;Singh and Ramaswamy, 2015), but research towards the influence of factors related to microstructural aspects of liquid food products has been scarce.…”

“…Over the last decade, the influence of process operating parameters has already been studied rather extensively, e.g., reciprocation intensity and amplitude (Erdogdu et al, 2016;Ramaswamy, 2015, 2016), container placement orientation inside the retort (Pratap Singh and Ramaswamy, 2015), and container headspace (Pratap Singh and Ramaswamy, 2015;Pratap Singh et al, 2017b). Concerning food product related parameters, the influence of particle properties (e.g., size, shape, density) in particulate mixtures has been investigated to some extent (Cariño-Sarabia and Vélez-Ruiz, 2013;Singh and Ramaswamy, 2015), but research towards the influence of factors related to microstructural aspects of liquid food products has been scarce. This limited amount of research is striking, since food microstructure, defined as "the spatial arrangement of the structural elements (of a food product) and their interactions" (Heertje, 2014), is known to exert a considerable influence on thermal inactivation kinetics of foodborne pathogens (Velliou et al, 2013;Wilson et al, 2002).…”

“…Advantages related to the use of food model systems instead of real food products for experimental research include (i) a reduction in experimental workload, (ii) increased reproducibility, (iii) the absence of background microflora, and (iv) the possibility to systematically study independent factors (Baka et al, 2016). Concerning reciprocal agitation thermal processes, however, most studies related to the influence of food product parameters (e.g., rheology) on heat transfer were solely conducted in model systems which were not closely related to the composition and microstructure of relevant food products, e.g., distilled water (Erdogdu et al, 2016), carboxymethylcellulose (Singh and Ramaswamy, 2015), and glycerine Ramaswamy, 2015, 2016). Using artificial food model systems with compositional and microstructural properties more closely related to relevant food products, would improve applicability of findings for the food industry.…”

Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars

“…Particularly, in foods packed in transparent glass containers, as pumpkin cubes, visual quality (colour, texture and overall appearance) of the products is the main quality index that costumers count on [36]. On the other hand, in solid-liquid food mixtures, parameters of the product such particle size, shape, concentration and density, are important for the establishment of thermal process [37]. While the optimization considering a single factor (e.g., maximization of the retention of a quality factor) has received considerable attention in research of canned foods, the possibilities of dealing with several factors (including factors of the economic type, as processing time) for packaged food in glass container have up to now not been addressed.…”