Optimal food process design and control

Ridgway, G L; Brimelow, C. J. B.

doi:10.1016/0956-7135(90)90105-l

Cited by 4 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several objective functions, such as minimization of energy consumption and economic costs (Barreiro et al 1984) and formation of toxic compounds (Lund 1982), can be considered. However, regarding consumers interests, the maximization of nutrients and quality-attributes retention is usually the most important goal Ridgway and Brimelow 1990).…”

Section: Introductionmentioning

confidence: 99%

OPTIMUM STERILIZATION: A COMPARATIVE STUDY BETWEEN AVERAGE and SURFACE QUALITY

Silva

Oliveira

Pereira

et al. 1994

J Food Process Engineering

View full text Add to dashboard Cite

Sterilization temperatures to maximize volume average or surface quality retention were calculated for one‐dimensional conduction heating foods as a function of (1) Food Properties, (2) Processing Conditions and (3) Processing Criteria. A target lethality at the least‐lethality point was used as a constraint, and optimal temperatures were qualitatively and quantitatively compared for equal design variables. Average quality optimum conditions depend linearly on the inverse square of the Drefq‐value for the quality factor. These conditions do not vary linearly with all the other influential variables, opposite to what had been observed for surface quality. Optimum temperature for maximum average quality is always higher than the corresponding one for surface quality, but the difference is not constant. A systematic approach to the dependence of average quality optimal conditions on all the relevant parameters was carried out and quantitative relations were obtained. Optimum average quality retention is independent of surface heat transfer resistance.

show abstract

Section: Introductionmentioning

confidence: 99%