Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods.
Biotechnol Prog
; 16(1): 92-101, 2000.
Article
en En
| MEDLINE
| ID: mdl-10662496
ABSTRACT
A numerical model for predicting conductive heat transfer during batch high hydrostatic pressure (HHP) processing of foods was developed and tested for a food simulator (agar gel). For a comprehensive evaluation of the proposed method, both "conventional" HHP processes, HHP processes with gradual, step-by-step pressure buildup and pressure release, and pressure cycling HHP processes were included. In all cases, good agreement between experimental and predicted temperature profiles was observed. The model provides a very useful tool to evaluate batch HHP processes in terms of uniformity of any heat- and/or pressure-related effect. This is illustrated for inactivation of Bacillus subtilis alpha-amylase, an enzymatic model system with known pressure-temperature degradation kinetics.
Buscar en Google
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Manipulación de Alimentos
/
Modelos Teóricos
Tipo de estudio:
Diagnostic_studies
/
Evaluation_studies
/
Prognostic_studies
Idioma:
En
Revista:
Biotechnol Prog
Asunto de la revista:
BIOTECNOLOGIA
Año:
2000
Tipo del documento:
Article
País de afiliación:
Bélgica