Modelling optimum processing conditions for the sterilization of prepackaged foods
Autor(a) principal: | |
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Data de Publicação: | 1993 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/6439 |
Resumo: | Mathematical methods available to optimize heat sterilization of prepackaged foods are critically reviewed. Heat transfer models, with special relevance to those considering external resistance to heat transfer, are discussed. Different optimization methods and constraints are analysed and their applicability is evaluated. Several objective functions suggested in the literature to minimize quality degradation, energy consumption or economic costs are presented along with their impact on optimum conditions. The use of variable heating medium time temperature profile in order to improve sterilization conditions, both interms of mass average and surface quality retention, is also extensively reviewed. The review suggests that sufficient experimental evidence is lacking. Most models do not provide experimental validation and it is thought that this impairs the potential applications that would arise. |
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Modelling optimum processing conditions for the sterilization of prepackaged foodsSterilizationNumerical modellingOptimizationQualityMathematical methods available to optimize heat sterilization of prepackaged foods are critically reviewed. Heat transfer models, with special relevance to those considering external resistance to heat transfer, are discussed. Different optimization methods and constraints are analysed and their applicability is evaluated. Several objective functions suggested in the literature to minimize quality degradation, energy consumption or economic costs are presented along with their impact on optimum conditions. The use of variable heating medium time temperature profile in order to improve sterilization conditions, both interms of mass average and surface quality retention, is also extensively reviewed. The review suggests that sufficient experimental evidence is lacking. Most models do not provide experimental validation and it is thought that this impairs the potential applications that would arise.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaSilva, C. L. M.Oliveira, F. A. R.Hendrickx, M.2011-10-18T17:08:01Z19931993-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6439engSILVA, C. L. M. ; OLIVEIRA, F. A. R. ; HENDRICKX, M. - Modelling optimum processing conditions for the sterilization of prepackaged foods. Food Control. ISSN 0956-7135. Vol. 4, n.º 2 (1993), p. 67-7810.1016/0956-7135(93)90160-Pinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-09-26T01:40:20Zoai:repositorio.ucp.pt:10400.14/6439Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:15.080819Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Modelling optimum processing conditions for the sterilization of prepackaged foods |
title |
Modelling optimum processing conditions for the sterilization of prepackaged foods |
spellingShingle |
Modelling optimum processing conditions for the sterilization of prepackaged foods Silva, C. L. M. Sterilization Numerical modelling Optimization Quality |
title_short |
Modelling optimum processing conditions for the sterilization of prepackaged foods |
title_full |
Modelling optimum processing conditions for the sterilization of prepackaged foods |
title_fullStr |
Modelling optimum processing conditions for the sterilization of prepackaged foods |
title_full_unstemmed |
Modelling optimum processing conditions for the sterilization of prepackaged foods |
title_sort |
Modelling optimum processing conditions for the sterilization of prepackaged foods |
author |
Silva, C. L. M. |
author_facet |
Silva, C. L. M. Oliveira, F. A. R. Hendrickx, M. |
author_role |
author |
author2 |
Oliveira, F. A. R. Hendrickx, M. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Silva, C. L. M. Oliveira, F. A. R. Hendrickx, M. |
dc.subject.por.fl_str_mv |
Sterilization Numerical modelling Optimization Quality |
topic |
Sterilization Numerical modelling Optimization Quality |
description |
Mathematical methods available to optimize heat sterilization of prepackaged foods are critically reviewed. Heat transfer models, with special relevance to those considering external resistance to heat transfer, are discussed. Different optimization methods and constraints are analysed and their applicability is evaluated. Several objective functions suggested in the literature to minimize quality degradation, energy consumption or economic costs are presented along with their impact on optimum conditions. The use of variable heating medium time temperature profile in order to improve sterilization conditions, both interms of mass average and surface quality retention, is also extensively reviewed. The review suggests that sufficient experimental evidence is lacking. Most models do not provide experimental validation and it is thought that this impairs the potential applications that would arise. |
publishDate |
1993 |
dc.date.none.fl_str_mv |
1993 1993-01-01T00:00:00Z 2011-10-18T17:08:01Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/6439 |
url |
http://hdl.handle.net/10400.14/6439 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
SILVA, C. L. M. ; OLIVEIRA, F. A. R. ; HENDRICKX, M. - Modelling optimum processing conditions for the sterilization of prepackaged foods. Food Control. ISSN 0956-7135. Vol. 4, n.º 2 (1993), p. 67-78 10.1016/0956-7135(93)90160-P |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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