Numerical simulation of unsteady heat transfer in canned mushrooms in brine during sterilization processes

Akterian, Stepan Garo

doi:10.1016/0260-8774(95)93015-n

Cited by 19 publications

(18 citation statements)

References 6 publications

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“…Simulated temperatures for the thermal centre showed a higher delay than those experimental ones. This phenomenon can be owed to the high differences in thermal conductivity (k) and specific heat (C p ) between thermocouple and mushroom, as was previously described by Akterian (1995). Fig.…”

Section: Simulation Of Temperature Profilesmentioning

confidence: 90%

Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching

Lespinard

Goñi

Salgado

et al. 2009

Journal of Food Engineering

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Section: Simulation Of Temperature Profilesmentioning

confidence: 90%

Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching

Lespinard

Goñi

Salgado

et al. 2009

Journal of Food Engineering

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“…Similar to the method of Huang and Mittal (1995), one-dimensional finite difference based model was used to predict temperature and mass histories of cucumbers during blanching (Fasina & Fleming, 2001). For the sterilization of canned mushrooms, the finite difference method was applied to solve 2-dimensional heat transfer, which included heat convection and conduction (Akterian, 1995). Due to the irregular shape of mushrooms, the average temperature by mushroom volume was considered.…”

Section: Introductionmentioning

confidence: 99%

Heat transfer modeling of chicken cooking in hot water

Siripon

Tansakul

Mittal

2007

Food Research International

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“…Nevertheless, as heating and cooling phases inside a glass pot or a tin can are not instantaneous, it is necessary to take into account the lethality of pasteurization treatment ( F value). The F value is calculated by the integration of time–temperature history (i.e., heat penetration curve) at the coldest point of food by the well‐known equation reported in literature (Akterian 1995; Singh and Heldman 2001; Baucour et al . 2003; Erdogdu and Turhan 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Several empirical and theoretical models to predict the temperature values at the coldest point of containers during heat treatments have been developed (Ball and Olson 1957; Teixeira et al . 1969; Teixeira and Manson 1982; Akterian 1995; Noronha et al . 1995; Ghani et al .…”

Section: Introductionmentioning

confidence: 99%

PREDICTION OF HEATING LENGTH TO OBTAIN A DEFINITE F VALUE DURING PASTEURIZATION OF CANNED FOOD

Derossi

Pilli

Penna

et al. 2012

J Food Process Engineering

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An empirical mathematical method to predict the heating length necessary to reach a desired F value during pasteurization treatments of canned food was developed. The method was based on (1) the fitting of heat penetration curve previously subdivided into three subsets of data and (2) the prediction of new heat penetration curves able to obtain the desired F value. The method was validated at laboratory and industrial scales by performing experimental tests on gherkins in vinegar, mushrooms in maize oil and semidried tomatoes in glass pots and tin cans. In all cases, the model well fitted the experimental data, obtaining r and E values lower than 0.990 and 3.66, respectively. The comparison between predicted and experimental heating times stated the accuracy of the method; in fact, at laboratory scale, the relative deviation values ranged between 0.622 and -5.644; instead, in a continuous pasteurizer tunnel, the values were lower than -3.898. PRACTICAL APPLICATIONSPasteurization is the most important technology applied at industrial scale to reach safety of acidified canned foods. Although it is widely used and known, often the small medium enterprises are unable to optimize the process basing the definition of operative conditions on empirical information; for these reasons and with the aim to assure the safety, heating time is often overestimated, leading to several drawbacks such as the increase of the energy consumption, heat degradation and the decrease of productivity. In this way, the mathematical method developed in this work, which is a user-friendly tool to calculate with high accuracy, and on the basis of few experiments, the heating time necessary to reach the F value desired, is very important to the canned food industry. bs_bs_banner Journal of Food Process Engineering

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Numerical simulation of unsteady heat transfer in canned mushrooms in brine during sterilization processes

Cited by 19 publications

References 6 publications

Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching

Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching

Heat transfer modeling of chicken cooking in hot water

PREDICTION OF HEATING LENGTH TO OBTAIN A DEFINITE F VALUE DURING PASTEURIZATION OF CANNED FOOD

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