Contribution to employment of the diffusion model in the optimization of thermal processing of canned foods diffusion model in thermal processing - doi: 10.4025/actascitechnol.v33i3.8788

Detalhes bibliográficos
Autor(a) principal: Zanini, Katy Regina Peotta
Data de Publicação: 2011
Outros Autores: Kunigk, Leo, Leonhardt, Gustavo Ferreira
Tipo de documento: Artigo
Idioma: por
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/8788
Resumo: For foods that are warmed by conduction, knowledge of the thermal diffusivity property makes it possible to predict the rate of heat penetration inside the food to calculate thermal treatment. Other important variables in this process are the target organism, its heat resistance and the profile of heat penetration in food, making it possible to establish the appropriate thermal process to ensure the inactivation of bacteria capable of causing health risks and ensure the minimum possible deterioration of nutrients. Using the diffusion model and the principle of divided processes, this study showed it is possible to optimize the heat treatment in order to be able to reduce loss of nutrients in canned foods.
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spelling Contribution to employment of the diffusion model in the optimization of thermal processing of canned foods diffusion model in thermal processing - doi: 10.4025/actascitechnol.v33i3.8788Contribuição ao emprego do modelo da difusão na otimização do processamento térmico de alimentos enlatados - doi: 10.4025/actascitechnol.v33i3.8788thermal diffusivitythermal treatment of food productsdifusividade térmicatratamento térmico de alimentosEngenharia de AlimentosFor foods that are warmed by conduction, knowledge of the thermal diffusivity property makes it possible to predict the rate of heat penetration inside the food to calculate thermal treatment. Other important variables in this process are the target organism, its heat resistance and the profile of heat penetration in food, making it possible to establish the appropriate thermal process to ensure the inactivation of bacteria capable of causing health risks and ensure the minimum possible deterioration of nutrients. Using the diffusion model and the principle of divided processes, this study showed it is possible to optimize the heat treatment in order to be able to reduce loss of nutrients in canned foods.Para alimentos que se aquecem por condução, o conhecimento da propriedade difusividade térmica permite predizer a velocidade de penetração de calor no interior do alimento. Dessa maneira, ela é fundamental para o cálculo do processamento térmico, pois conhecendo o microrganismo alvo do processo, sua resistência térmica e o perfil de penetração de calor no alimento é possível estabelecer o processo térmico adequado de forma a garantir a inativação bacteriana capaz de causar risco à saúde e assegurar a possibilidade de deterioração de um mínimo determinado. Empregando o modelo da difusão e o princípio dos processos divididos, este trabalho mostrou que é possível otimizar o tratamento térmico de modo a ser possível reduzir a perda de nutrientes de alimentos enlatados convencionalmente.Universidade Estadual De Maringá2011-03-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionsimulaçãoapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/878810.4025/actascitechnol.v33i3.8788Acta Scientiarum. Technology; Vol 33 No 3 (2011); 343-349Acta Scientiarum. Technology; v. 33 n. 3 (2011); 343-3491806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/8788/8788Zanini, Katy Regina PeottaKunigk, LeoLeonhardt, Gustavo Ferreirainfo:eu-repo/semantics/openAccess2024-05-17T13:03:13Zoai:periodicos.uem.br/ojs:article/8788Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2024-05-17T13:03:13Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Contribution to employment of the diffusion model in the optimization of thermal processing of canned foods diffusion model in thermal processing - doi: 10.4025/actascitechnol.v33i3.8788
Contribuição ao emprego do modelo da difusão na otimização do processamento térmico de alimentos enlatados - doi: 10.4025/actascitechnol.v33i3.8788
title Contribution to employment of the diffusion model in the optimization of thermal processing of canned foods diffusion model in thermal processing - doi: 10.4025/actascitechnol.v33i3.8788
spellingShingle Contribution to employment of the diffusion model in the optimization of thermal processing of canned foods diffusion model in thermal processing - doi: 10.4025/actascitechnol.v33i3.8788
Zanini, Katy Regina Peotta
thermal diffusivity
thermal treatment of food products
difusividade térmica
tratamento térmico de alimentos
Engenharia de Alimentos
title_short Contribution to employment of the diffusion model in the optimization of thermal processing of canned foods diffusion model in thermal processing - doi: 10.4025/actascitechnol.v33i3.8788
title_full Contribution to employment of the diffusion model in the optimization of thermal processing of canned foods diffusion model in thermal processing - doi: 10.4025/actascitechnol.v33i3.8788
title_fullStr Contribution to employment of the diffusion model in the optimization of thermal processing of canned foods diffusion model in thermal processing - doi: 10.4025/actascitechnol.v33i3.8788
title_full_unstemmed Contribution to employment of the diffusion model in the optimization of thermal processing of canned foods diffusion model in thermal processing - doi: 10.4025/actascitechnol.v33i3.8788
title_sort Contribution to employment of the diffusion model in the optimization of thermal processing of canned foods diffusion model in thermal processing - doi: 10.4025/actascitechnol.v33i3.8788
author Zanini, Katy Regina Peotta
author_facet Zanini, Katy Regina Peotta
Kunigk, Leo
Leonhardt, Gustavo Ferreira
author_role author
author2 Kunigk, Leo
Leonhardt, Gustavo Ferreira
author2_role author
author
dc.contributor.author.fl_str_mv Zanini, Katy Regina Peotta
Kunigk, Leo
Leonhardt, Gustavo Ferreira
dc.subject.por.fl_str_mv thermal diffusivity
thermal treatment of food products
difusividade térmica
tratamento térmico de alimentos
Engenharia de Alimentos
topic thermal diffusivity
thermal treatment of food products
difusividade térmica
tratamento térmico de alimentos
Engenharia de Alimentos
description For foods that are warmed by conduction, knowledge of the thermal diffusivity property makes it possible to predict the rate of heat penetration inside the food to calculate thermal treatment. Other important variables in this process are the target organism, its heat resistance and the profile of heat penetration in food, making it possible to establish the appropriate thermal process to ensure the inactivation of bacteria capable of causing health risks and ensure the minimum possible deterioration of nutrients. Using the diffusion model and the principle of divided processes, this study showed it is possible to optimize the heat treatment in order to be able to reduce loss of nutrients in canned foods.
publishDate 2011
dc.date.none.fl_str_mv 2011-03-17
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
simulação
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/8788
10.4025/actascitechnol.v33i3.8788
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/8788
identifier_str_mv 10.4025/actascitechnol.v33i3.8788
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/8788/8788
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 Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 33 No 3 (2011); 343-349
Acta Scientiarum. Technology; v. 33 n. 3 (2011); 343-349
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
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