Add to ORKGA sigmoid model is proposed for the simulation of food temperature evolution during the processing of preserves in batch low capacity sterilizers. Predicted results are compared against experimental data and a formula method (exponential) widely used in the simulation and control of industrial processes. The proposed model result to be simple and accurate for the prediction of thermal histories of foods of different shapes and sizes sterilized in glass jars of different sizes, and may be very useful for low volume processors. The exponential model did not provide accurate predictions for these processing conditions.Fil: Lespinard, Alejandro Rafael. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de In...
Optimal sterilization temperatures, for maximum surface quality retention, were calculated as a func...
International audienceA simple and parsimonious model originated from the Weibull frequency distribu...
In this paper the heat transfer of a fruit salad during the pasteurization treatment was investigate...
Natural convection heating of liquid food packed in glass jars of different sizes and volumes during...
The thermal food sterilization is based on the application of temperature conditions for established...
Optimal thermal processes were designed for white beans in glass jars heated in a still and end-ove...
Un proceso de esterilización térmica de alimentos fue modelado usando la técnica de diferenciación f...
Un proceso de esterilización térmica de alimentos fue modelado usando la técnica de diferenciación f...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The heat process is a safe method of fo...
A generalized computer simulation model for thermal sterilization of conduction-heated canned food w...
A mathematical model was developed to describe the heat transfer during the sterilisation of conduct...
Optimal sterilization temperature was defined as the temperature resulting in a minimum surface coo...
A mathematical model was developed to describe the heat transfer during the sterilisation of conduct...
In this work, the thermal sterilization process in food cans has been analyzed using Computational F...
Dehydration of unwrapped foods occurs during freezing and frozen storage. Coupled heat and mass bala...
Optimal sterilization temperatures, for maximum surface quality retention, were calculated as a func...
International audienceA simple and parsimonious model originated from the Weibull frequency distribu...
In this paper the heat transfer of a fruit salad during the pasteurization treatment was investigate...
Natural convection heating of liquid food packed in glass jars of different sizes and volumes during...
The thermal food sterilization is based on the application of temperature conditions for established...
Optimal thermal processes were designed for white beans in glass jars heated in a still and end-ove...
Un proceso de esterilización térmica de alimentos fue modelado usando la técnica de diferenciación f...
Un proceso de esterilización térmica de alimentos fue modelado usando la técnica de diferenciación f...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The heat process is a safe method of fo...
A generalized computer simulation model for thermal sterilization of conduction-heated canned food w...
A mathematical model was developed to describe the heat transfer during the sterilisation of conduct...
Optimal sterilization temperature was defined as the temperature resulting in a minimum surface coo...
A mathematical model was developed to describe the heat transfer during the sterilisation of conduct...
In this work, the thermal sterilization process in food cans has been analyzed using Computational F...
Dehydration of unwrapped foods occurs during freezing and frozen storage. Coupled heat and mass bala...
Optimal sterilization temperatures, for maximum surface quality retention, were calculated as a func...
International audienceA simple and parsimonious model originated from the Weibull frequency distribu...
In this paper the heat transfer of a fruit salad during the pasteurization treatment was investigate...