OPTIMIZATION of SURFACE QUALITY RETENTION DURING the THERMAL PROCESSING of CONDUCTION HEATED FOODS USING VARIABLE TEMPERATURE RETORT PROFILES

Noronha, J.; Hendrickx, Marc; Suys, J; Tobback, Paul

doi:10.1111/j.1745-4549.1993.tb00226.x

Cited by 30 publications

(13 citation statements)

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“…The VRT experimenter must identify parameter ranges that describe retort temperature as a function of time, then search the range for the best process. Search techniques have included the complex method (Almonacid-Merino et al 1993), quasi-Newton multivariate optimization (Noronha et al 1993), and Integrated Controlled Random Search for Dynamic Systems, a non-linear programming algorithm (Banga et al 1991).…”

Section: Introductionmentioning

confidence: 99%

Selection of Variable Retort Temperature Processes for Canned Salmon

Durance

Dou

Mazza

1997

J Food Process Engineering

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Variable retort temperature processes (V; RT), in which retort temperature is a function of time, were developed for sterilization of Pacific salmon in 307x I15 steel cans, with objectives of minimizing loss of quality criteria such as surface quality or thiamine, or minimizing process time, all while maintaining constant center-point lethality (FJ. A finite difference computer model of conduction within a finite cylinder was used to test different temperature-time profiles. Processes were constrained to include steam vent schedules and to exclude temperature decrease during the heating process as well as temperature modulation during cooling, thereby improving compatibility with typical salmon canning facilities. Rho, the fraction of total lethality accumulated at steam-off time, was found to be a function of final unaccomplished temperature, retort temperature, salmon thermal difisivity and container geometry. The search for favorable processes was aided by Random Centroid Optimization (RCO). Minimum surface cook in constant retort temperature (CRT) processes vaned with retort temperature and z of surface quality, but the best VRT process was consistently better than the best CRT process. VRT reduced operator's process time from 64 min to 54 min and maintained equal F, and surface quality. Thiamine losses were reduced from 19.6 % loss by CRT to 16.8 % loss by VRT. er al. 1975; Banga et al. 1991;Almonacid-Merino et al. 1993). Benefits of VRT

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Section: Introductionmentioning

confidence: 99%

Selection of Variable Retort Temperature Processes for Canned Salmon

Durance

Dou

Mazza

1997

J Food Process Engineering

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“…In this sense, variable retort temperature (VRT) thermal processing has been recognized as an innovative method to improve food product quality and save process times (Almonacid-Merino et al, 1993;Noronha et al, 1993;Chen and Ramaswamy, 2004). Therefore, to estimate the degree of sterilization and to implement an optimization routine, it will be necessary to know the thermal history in one or more positions inside the can for different external variable conditions, which discards the use of the formula method.…”

Section: Introductionmentioning

confidence: 99%

Application of Transfer Functions to Canned Tuna Fish Thermal Processing

Ansorena

Valle

Salvadori

2010

Food sci. technol. int.

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Design and optimization of thermal processing of foods need accurate dynamic models to ensure safe and high quality food products. Transfer functions had been demonstrated to be a useful tool to predict thermal histories, especially under variable operating conditions. This work presents the development and experimental validation of a dynamic model (discrete transfer function) for the thermal processing of tuna fish in steam retorts. Transfer function coefficients were obtained numerically, using commercial software of finite elements (COMSOL Multiphysics) to solve the heat transfer balance. Dependence of transfer function coefficients on the characteristic dimensions of cylindrical containers (diameter and height) and on the sampling interval is reported. A simple equation, with two empirical parameters that depends on the container dimensions, represented the behavior of transfer function coefficients with very high accuracy. Experimental runs with different size containers and different external conditions (constant and variable retort temperature) were carried out to validate the developed methodology. Performance of the thermal process simulation was tested for predicting internal product temperature of the cold point and lethality and very satisfactory results were found. The developed methodology can play an important role in reducing the computational effort while guaranteeing accuracy by simplifying the calculus involved in the solution of heat balances with variable external conditions and emerges as a potential approach to the implementation of new food control strategies leading not only to more efficient processes but also to product quality and safety.

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“…These problems are especially difficult to solve because of the non-linear and distributed nature of the system dynamics and the existence of explicit and implicit constraints on both control variable and objective function (Banga et al, 2001). There have been numerous methods suggested for this kind of problem and accumulated knowledge in the literature (Gallardo & Casares, 1991;Noronha, Hendrickx, Suys, & Tobback, 1993;Banga & Seider, 1996;Kazmierczak, 1996;Noronha, Loey, Hendrickx, & Tobback, 1996a,b;Terajima & Nonaka, 1996;Banga, Perez-Martin, Banga, Alonso & Singh, 1997;Chalabi, Van Willigenburg, & Van Straten, 1999;Banga et al, 2001;Balsa-Canto, Alonso & Banga, 2002;Erdogdu & Balaban, 2002). As seen in the literature, the maximum principle of Pontryagin has been used by many authors to solve the thermal processing optimization problems.…”

Section: Introductionmentioning

confidence: 99%