A semi-empirical approach to handle broken-line heating: Determination of empirical parameters and evaluation of process deviations

Journal of Food Processing and Preservation

Volumn 20, Issue 4, 1996, Pages 331-346

  Denys, Siegfried ^a   Noronha, Joao ^a   Stoforos, Nikolaos G ^a   Hendrickx, Marc ^a   Tobback, Paul ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030493297     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1996.tb00751.x     Document Type: Article

References (12)

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3. BERRY, M.R., JR. and BUSH, R.C. 1987. Establishing thermal processes for products with broken-heating curves from data taken at other retort and initial temperatures. J. Food Sci. 52(4), 958-961.
4. BICHIER, J.G., TEIXEIRA, A.A., BALABAN, M.O. and HEYLIGER, T.L. 1995. Thermal process simulation of canned foods under mechanical agitation. J. Food Proc. Eng. 18(1), 17-40.
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6. GRIFFIN, R.C., JR., HERNDON, D.H., and BALL, C.O. 1969. Use of computer-derived tables to calculate sterilizing processes for packaged foods. 2. Application to broken-line heating curves. Food Technol. 23(4), 519-523.
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8. JACKSON, J.M. and OLSON, F.C.W. 1940. Thermal processing of canned foods in tin containers. IV. Studies of the mechanisms of heat transfer within the container. Food Res. 5, 409-421.
9. NORONHA, J., HENDRICKX, M., VAN LOEY, A. and TOBBACK, P. 1995. New semi-empirical approach to handle time-variable boundary conditions during sterilisation of non-conductive heating foods. J. Food Eng. 24, 249-268.
10. SAGUY, I. 1983. Optimization methods and applications. In Computer-Aided Techniques in Food Technology. (I. Saguy, ed.) pp. 263-320, Marcel Dekker, New York.
11. TUCKER, G.S. 1991. Development and use of numerical techniques for improved thermal process calculations and control. Food Control 2(1), 15-19.
12. WIESE, K.L. and WIESE, K.F. 1992. A comparison of numerical techniques to calculate broken line heating factors of a thermal process. J. Food Processing Preservation 16, 301-312.