Influence of the variability of processing factors on the F-value distribution in batch retorts
Autor(a) principal: | |
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Data de Publicação: | 2000 |
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/10400.14/6756 |
Resumo: | The F-value distribution in a batch retort processing of in-pack conduction heating foods resulting from the variability of four processing factors (initial temperature, heating time, headspace and external heat transfer coe cient) was determined by mathematical modelling. Three hundred combinations were generated from normally distributed values for each factor, following the Monte Carlo approach. The retort temperature was assumed the same for all containers and the F-value at the geometrical centre of containers of di erent dimensions was calculated by solving the governing heat transfer equations using ®nite elements. It was found that in the range tested the variability of the heating time and of the external heat transfer coe cient had the biggest impact on the F-value distribution and that the head space variability had a negligible impact. It was also found that although each in¯uencing factor had a normal distribution, the F-value distribution was not normal, showing a signi®cant tailing, being well described by a gamma function |
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Influence of the variability of processing factors on the F-value distribution in batch retortsConduction heatingFinite elementsMonte Carlo simulationIn-pack sterilisationThe F-value distribution in a batch retort processing of in-pack conduction heating foods resulting from the variability of four processing factors (initial temperature, heating time, headspace and external heat transfer coe cient) was determined by mathematical modelling. Three hundred combinations were generated from normally distributed values for each factor, following the Monte Carlo approach. The retort temperature was assumed the same for all containers and the F-value at the geometrical centre of containers of di erent dimensions was calculated by solving the governing heat transfer equations using ®nite elements. It was found that in the range tested the variability of the heating time and of the external heat transfer coe cient had the biggest impact on the F-value distribution and that the head space variability had a negligible impact. It was also found that although each in¯uencing factor had a normal distribution, the F-value distribution was not normal, showing a signi®cant tailing, being well described by a gamma functionElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaVarga, SzabolcsOliveira, Jorge C.Oliveira, Fernanda A.R.2011-10-22T09:01:56Z20002000-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6756engVARGA, Szabolcs; OLIVEIRA, Jorge C.; OLIVEIRA, Fernanda A. R. - Influence of the variability of processing factors on the F-value distribution in batch retorts. Journal of Food Engineering. ISSN 0260-8774. Vol. 44 (2000), p. 155-161info: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:RCAAP2023-07-12T17:10:43Zoai:repositorio.ucp.pt:10400.14/6756Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:55.221378Repositório 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 |
Influence of the variability of processing factors on the F-value distribution in batch retorts |
title |
Influence of the variability of processing factors on the F-value distribution in batch retorts |
spellingShingle |
Influence of the variability of processing factors on the F-value distribution in batch retorts Varga, Szabolcs Conduction heating Finite elements Monte Carlo simulation In-pack sterilisation |
title_short |
Influence of the variability of processing factors on the F-value distribution in batch retorts |
title_full |
Influence of the variability of processing factors on the F-value distribution in batch retorts |
title_fullStr |
Influence of the variability of processing factors on the F-value distribution in batch retorts |
title_full_unstemmed |
Influence of the variability of processing factors on the F-value distribution in batch retorts |
title_sort |
Influence of the variability of processing factors on the F-value distribution in batch retorts |
author |
Varga, Szabolcs |
author_facet |
Varga, Szabolcs Oliveira, Jorge C. Oliveira, Fernanda A.R. |
author_role |
author |
author2 |
Oliveira, Jorge C. Oliveira, Fernanda A.R. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Varga, Szabolcs Oliveira, Jorge C. Oliveira, Fernanda A.R. |
dc.subject.por.fl_str_mv |
Conduction heating Finite elements Monte Carlo simulation In-pack sterilisation |
topic |
Conduction heating Finite elements Monte Carlo simulation In-pack sterilisation |
description |
The F-value distribution in a batch retort processing of in-pack conduction heating foods resulting from the variability of four processing factors (initial temperature, heating time, headspace and external heat transfer coe cient) was determined by mathematical modelling. Three hundred combinations were generated from normally distributed values for each factor, following the Monte Carlo approach. The retort temperature was assumed the same for all containers and the F-value at the geometrical centre of containers of di erent dimensions was calculated by solving the governing heat transfer equations using ®nite elements. It was found that in the range tested the variability of the heating time and of the external heat transfer coe cient had the biggest impact on the F-value distribution and that the head space variability had a negligible impact. It was also found that although each in¯uencing factor had a normal distribution, the F-value distribution was not normal, showing a signi®cant tailing, being well described by a gamma function |
publishDate |
2000 |
dc.date.none.fl_str_mv |
2000 2000-01-01T00:00:00Z 2011-10-22T09:01:56Z |
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/10400.14/6756 |
url |
http://hdl.handle.net/10400.14/6756 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
VARGA, Szabolcs; OLIVEIRA, Jorge C.; OLIVEIRA, Fernanda A. R. - Influence of the variability of processing factors on the F-value distribution in batch retorts. Journal of Food Engineering. ISSN 0260-8774. Vol. 44 (2000), p. 155-161 |
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 |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131725404569600 |