Development and validation of a mathematical model for HTST processing of foods containing large particles

Journal of Food Protection

Volumn 60, Issue 10, 1997, Pages 1224-1229

  Mateu, A ^a   Chinesta, F ^a   Ocio, M J ^a   Garcia, M ^a   Martinez, A ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

HTST; Mathematical modeling; Process validation

Indexed keywords

BACTERIA (MICROORGANISMS); GEOBACILLUS STEAROTHERMOPHILUS;

EID: 0030696634     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-60.10.1224     Document Type: Article

References (29)

1. Abdelrahim, K. A., H. S. Ramaswamy, S. Grabowski, and M. Marcotte. 1995. Dimensionless correlations for the fastest particle flow in a pilot scale aseptic processing system. Lebensm. Wiss. Technol. 28(1):43-49.
2. Almonacid-Merino, S. F., R. Simpson, and J. A. Torres. 1993. Time-variable retort temperature profiles for cylindrical cans: batch process time, energy consumption, and quality retention model. J. Food Process Eng. 16:271-287.
3. Aström, A., and G. Bark. 1994. Heat transfer between fluid and particles in aseptic processing. J. Food Eng. 21:97-125.
4. Awuah, G. B., H. S. Ramaswamy, and B. K. Simpson. 1993. Surface heat transfer coefficients associated with heating of food particles in CMC solutions. J. Food Process Eng. 16:39-57.
5. Balasubramaniam, V. M., and S. K. Sastry. 1994. Liquid-to-particle convective heat transfer in non-Newtonian carrier medium during continuous flow. J. Food Eng. 23(2):169-187.
6. Ball, C. O., and F. C. W. Olson. 1957. Sterilization in food technology. McGraw-Hill, New York.
7. Brown, K. L., C. A. Ayres, J. E. Gaze, and M. E. Newman. 1984. Thermal destruction of bacterial spores immobilized in food/alginate particles. Food Microbiol. 1:187-198.
8. Canuto, C., M. Y. Hussaini, A. Quateroni, and T. A. Zang. 1988. Spectral methods in fluid dynamics. Springer Series in Computer Physics. Springer-Verlag, New York.
9. Chandarana, D. I., and A. Gavin. 1989. Establishing thermal processes for heterogenous foods to be processed aseptically: a theoretical comparison of process development methods. J. Food Sci. 54(1):198-204.
10. Chandarana, D. I., A. Gavin, and F. W. Wheaton. 1989. Simulation of parameters for modeling aseptic processing of foods containing particulates. Food Technol. 43(3):137-143.
11. David, J. R., and R. L. Merson. 1990. Kinetic parameter for inactivation of Bacillus stearothermophilus at high temperatures. J. Food Sci. 55(2):488-493.
12. Hong, C. W., B. Sun Pan, R. T. Toledo, and K. M. Chiou. 1991. Measurement of residence time distribution of fluid and particles on turbulent flow. J. Food Sci. 56(1):255-256, 259.
13. Lee, J. H., R. K. Singh, and D. I. Chandarana. 1990. Sensitivity analysis of aseptic process simulations for foods containing particulates. J. Food Process Eng. 12:295-321.
14. Maesmans, G., M. Hendrickx, S. de Cordt, A. Fransis, and P. Tobback. 1992. Fluid to particle heat transfer coefficient determination of heterogeneous foods: A review. J. Food Processing Preserv. 16(1):29-69.
15. Manson, J. E., and J. F. Cullen. 1974. Thermal process simulation for aseptic processing of foods containing discrete particulate matter. J. Food Sci. 39:1084-1089.
16. McKenna, A. B., and G. S. Tucker. 1990. Computer modelling for the control of particulate sterilization under dynamic flow. Campden Food and Drink Research Association. Technical Memorandum No. 587.
17. Naveh, D., I. J. Kopelman, and I. J. Pflug. 1983. The finite element method in thermal processing of foods. J. Food Sci. 48:1086-1093.
18. Ocio, M. J. 1995. Desarrollo de un Integrador Tiempo Temperature microbiológico, utilizando esporas de Bacillus stearothermophilus, para validar procesos térmicos. Ph.D. thesis dissertation.
19. Olson, F. C. W., and J. M. Jackson. 1942. Heating curves, theory and practical application. Ind. Eng. Chem. 34:337-341.
20. Sastry, S. K. 1986. Mathematical evaluation of process schedules for aseptic processing of low-acid foods containing discrete particulates. J. Food Sci. 51(5):1323-1328, 1332.
21. Sastry, S. K., R. B. Beelman, and J. J. Speroni. 1985 A three-dimensional finite element model for thermally-induced changes in foods; application to degradation of agaritine in canned mushrooms. J. Food Sci. 50:1293-1294.
22. Sastry, S. K., B. F. Heskitt, and J. L. Blaisdell. 1989. Experimental and modelling studies on convective heat transfer at the particle-liquid interface in aseptic processing systems. Food Technol. 43(3):132-136, 143.
23. Sastry, S. K., S. F. Li, P. Patel, M. Konanayakam, P. Bafna, S. Doores, and R. B. Beelman. 1988. A bioindicator for verification of thermal processes for particulate foods. J. Food Sci. 53(5):1528-1531, 1536.
24. Skjöldebrand, C., and T. Ohlsson. 1993. A computer simulation program for evaluation of the continuous heat treatment of particulate food products, pt. 1, Design, and pt. 2, Utilisation. J. Food Eng. 20(2):149-181.
25. Stumbo, C. R. 1973. Thermobacteriology in food processing. Academic Press, New York and London.
26. Teixeira, A. A., J. R. Dixon, J. W. Zahradnik, and G. E. Zinsmeister. 1969. Computer optimization of nutrient retention in the thermal processing of conduction-heated foods. Food Technol. 23:845-850.
27. Tucker, G. S., and J. P. Richardson. 1993. Residence time distribution and flow behaviour of food containing particles in aseptic processing. Campden Food and Drink Research Association. Poster paper. AIChemE Conference of Food Engineering. Chicago, 21-24 February.
28. Tucker, G. S., and P. M. Whithers. 1994. Determination of residence time distribution of nonsettling food particles in viscous food carrier fluids using Hall effect sensors. J. Food Process Eng. 17:401-422.
29. Tucker, G. S., and P. M. Whithers. 1995. Determination of residence time distribution of particles in viscous food carrier fluids using Hall effect sensors. Campden Food and Drink Research Association No. 667.