Heat Transfer and Lethality Considerations in Aseptic Processing of Liquid/Particle Mixtures: A Review

Critical Reviews in Food Science and Nutrition

Volumn 37, Issue 3, 1997, Pages 253-286

  Ramaswamy, H S ^a   Awuah, G B ^a   Simpson, B K ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Aseptic processing; Consumer awareness; Dimensionless correlations; Fluid to heat transfer coefficient; Heat transfer; Lethality; Low acid particle foods; Processing techniques

Indexed keywords

BACTERIAL SPORE; CHEMICAL MODEL; COMPUTER SIMULATION; FOOD; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GEOBACILLUS STEAROTHERMOPHILUS; HEAT; HUMAN; INSTRUMENT STERILIZATION; METHODOLOGY; PHYSIOLOGY; REVIEW; STANDARD;

BACILLUS STEAROTHERMOPHILUS; COMPUTER SIMULATION; FOOD; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HEAT; HUMANS; MODELS, CHEMICAL; SPORES, BACTERIAL; STERILIZATION;

EID: 0031115126     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408399709527775     Document Type: Review

References (163)

1. Teixeira, A., Thermal process calculations, Handbook of Food Engineering, Heldman, D. R. and Lund, D. B., Eds., Marcel Dekker, New York, 1992, 563.
2. Lopez, A., A Complete Course in Canning: Book II, Canning Trade, Inc., Baltimore, MD, 1987.
3. Jairus, R. D. D., Aseptic processing of foods: market advantages and microbiological risks, in Advances in Aseptic Processing Technologies, Singh, R. K. and Nelson, P. E., Eds., Elsevier Applied Science, New York, 1992, 189.
4. Heldman, D. R., Establishing aseptic processing for low-acid foods containing particulates, Food Technol., 43(3), 122, 1989.
5. Dail, R., Calculation of required hold time of a aseptically processed low-acid food containing particulates utilizing the Ball method, J. Food Sci., 50, 703, 1985.
6. Sastry, S. K., Mathematical evaluation of process schedules for aseptic processing of low-acid foods containing discrete particulate matter, J. Food Sci., 51, 1323, 1986.
7. Chandarana, D. I. and Gavin, A. III, Modelling and heat transfer studies of heterogeneous foods processed aseptically, in Innovations in Aseptic Processing of Particulates, 1st Int. Congr. Aseptic Processing Technologies, Chambers, J. V., Ed.
8. Chandarana, D. I. and Gavin, A., III, Establishing thermal processes for heterogenous foods to be processed aseptically: a theoretical comparison of process development methods, J. Food Sci., 54, 198, 1989.
9. Chandarana, D. I., Gavin, A., and Wheaton, F. W., Simulation of parameters for modelling aseptic processing of food containing particulates, Food Technol., 43(3), 137, 1989.
10. Larkin, J. N., Use of a modified Ball's formula method to evaluate aseptic processing of foods containing particulates, Food Technol., 43(3), 124, 1989.
11. Lee, J. H., Singh, R. K., and Larkin, J. W., Determination of lethality and process time in continuous sterilization system containing particulates, J. Food Eng., 11, 67, 1990.
12. Saguy, I., Levine, L., Symes, S., and Rotstein, E., Integration of computers in food processing, in Biotechnology and Food Process Engineering, Schwaetzberg, H. G. and Rao, M. A., Eds., Marcel Dekker, New York, 1992, 415.
13. Dignan, D. M., Berry, M. R., Pflug, I. J., and Gardine, T. D., Safety considerations in establishing aseptic processes for low-acid foods containing particulates, Food Technol., 43(3), 118, 1989.
14. Lund, D. B., Design of thermal processes for maximizing nutrient retention, Food Technol., 31(2), 71, 1977.
15. Mansfield, T., High temperature short time sterilization, in Proc. 1st Int. Cong. Food Science and Technology, Vol. 4, Gordon and Breach, London, 1962, 311.
16. Toledo, R. T. and Chang, S. Y., Advantages of aseptic processing of fruits and vegetables, Food Technol., 44(2), 72, 1990.
17. Silva, C., Hendrickx, M., Oliveira, F., and Tobback, P., Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods, J. Food Eng., 17, 241, 1992.
18. Teixeira, A. A., Dixon, J. R., Zahradnik, J. W., and Zinsmeister, G. E., Computer simulation of nutrient retention in thermal processing of conduction heating foods, Food Technol., 23(6), 137, 1969.
19. Lund, D. B. and Singh, R. K., The system and its elements, in Principles of Aseptic Processing and Packaging, Chambers, J. V. and Nelson, P. E., Eds., 1993, 3.
20. Warwick, D., Aseptics: the problems revealed, Food Manufac., 65, 49, 1990.
21. Stevenson, K. E. and Iro, K. A., Aseptic processing and packaging of heat preserved foods, in Processing and Packaging of Heat Preserved Foods, Rees, J. A. G. and Bettison, J., Eds., Van Nostrand Reinhold, New York, 1991.
22. Buchner, N., Aseptic processing and packaging of participates, in Aseptic Processing and Packaging of Particulate Foods, Willhoft, E. M. A., Ed., Blackie Academic and Professionals, London, 1993, 1.
23. Fellows, P., Foods Processing Technology: Principles and Practices, Ellis Horwood Ltd., Chichester, England, 1988.
24. Hayakawa, K.-I., Mathematical methods for estimating proper thermal processes and their computer implementation, in Advances in Food Research, Vol. 23, Chichester, C. O., Mrak, E. M., and Stewart, G. F., Eds., Academic Press, New York, 1977, 75.
25. Stumbo, C. R., Thermobacteriology in Food Processing, 2nd ed., Academic Press, New York, 1973.
26. Merson, R. L., Singh, R. P., and Carroad, P. A., An evaluation of Ball's formula method of thermal process calculations, Food Technol., 32(3), 66, 1978.
27. Rao, M. A., Aseptic processing of foods, in Biotechnology and Food Process Engineering, Schwaetzberg, H. G. and Rao, M. A., Eds., Marcel Dekker, New York, 1992, 247.
28. Chang, S. K. and Toledo, R. T., Heat transfer and simulated sterilization of particulate solids in a continuously flowing system, J. Food Sci., 54, 1017, 1989.
29. Skjoldebrand, C. and Ohlsson, T., A computer simulation program for evaluation of the continuous heat treatment of particulate food products. Part 2: Design, J. Food Eng., 20, 149, 1993.
30. Teixeira, A. A. and Manson, S. E., Thermal process control for aseptic processing systems, Food Technol., 37(4), 128, 1983.
31. Charm, S. E., On the margin of food safety in canned foods, Food Technol., 20(5), 97, 1966.
32. Hersom, A. C., Asepticpack 84 Proceedings, Schotland Business Research, Princeton, NJ, 1984, 247.
33. Lee, J. H., Singh, R. K., and Chandarana, D. I., Sensitivity analysis of aseptic process simulations for foods containing particulates, J. Food Proc. Eng., 12, 295, 1990.
34. Pflug, I. J., Berry, M. R., and Dignan, D. M., Establishing the heat-preservation process for aseptically-packed low-acid food containing large particulates, sterilized in a continuous heat-hold-cool system, J. Food Proc., 53, 312, 1990.
35. Bernard, D. T., Gavin, A., III., Scott, V. N., Shafer, B. D., Stevenson, K. E., Unverferth, J. A., and Chandarana, D. I., Validation of aseptic processing and packaging, Food Technol., 44(12), 119, 1990.
36. Brown, K. L., Principle of heat preservation, in Processing and Packaging of Heat Preserved Foods, Rees, J. A. G. and Bettison, J., Eds., Van Nostrand Reinhold, New York, 1991, 72.
37. Mansfield, T., A brief study of cooking, quoted in Lund, D. B., "Heat Processing," in Principles of Food Science. Part II. Physical Principles of Food Preservation, Fennema, O. R., Ed., Marcel Dekker, New York, 1975, chap. 2.
38. Sastry, S. K., Process evaluation in aseptic processing, in Developments in Food Preservation - 5, Thorne, S., Ed., Elsevier Applied Science, New York, 1989, 179.
39. Sastry, S. K., Aseptic technology for particulate foods: problems, issues and some potential solutions, paper presented at the 1st Int. Congr. on Aseptic Processing Technologists, Indianapolis, IN, March 19-21, 1989.
40. Yang, B. B. and Swartzel, K. R., Photo-sensor methodology for determining residence time distributions of particles in continuous flow thermal processing systems, J. Food Sci., 56, 1076, 1991.
41. Bateson, R. N., Effect of age distribution on aseptic processing, paper presented at the 66th national meeting of the American Institute of Chemical Engineers, Portland, OR, August 24-27, 1969.
42. Cuevas, R., Cheryan, M., and Porter, V. L., Heat transfer and thermal process design in scraped surface heat exchangers, AIChE. Symp. Ser., 78, 49, 1982.
43. Singh, R. K. and Lee, J. H., Residence time distributions of foods with/without particulates in aseptic processing systems, in Advances in Aseptic Processing Technologies, Singh, R. K. and Nelson, P. E., Eds., Elsevier Applied Science, London and New York, 1992.
44. Brown, L. F. and Fogler, H. S., Distributions of residence times for chemical reactors, in Elements of Chemical Reaction Engineering, Fogler, H. S., Ed., Prentice-Hall, Englewood Cliffs, NJ, 1986, 629.
45. Levenspiel, O., Non-ideal flow, in Chemical Reaction Engineering, 2nd ed., John Wiley & Sons, New York, 1972, 253.
46. Abdelrahim, K. A., Residence Time Distribution of Food Particles and Rheological Properties of Carrier Fluids under Aseptic Processing Conditions, Ph.D. thesis, Department of Food Science and Agricultural Chemistry, Mcdonald Campus, McGill University, Montreal, 1994.
47. Abdelrahim, K. A., Ramaswamy, H. S., Marcotte, M., and Toupin, C., Residence time distribution of carrot cubes in starch solutions in a pilot scale aseptic processing system, Food Res. Int., 26, 431, 1993.
48. Abdelrahim, K. A., Ramaswamy, H. S., Marcotte, M., and Toupin, C., Mathematical characterization curves of carrot cubes in a pilot scale aseptic processing system, Lebensm. - Wiss. + Technol., 26, 498, 1993.
49. Ramaswamy, H. S., Abdelrahim, K. A., and Marcotte, M., Residence time distribution of meat and carrot cubes in starch solutions in a verticle scrapped surface heat exchanger (SSHE), Food Res. Int., 28, 331, 1995.
50. Abdelrahim, K. A., Ramaswamy, H. S., Marcotte, M., and Toupin, C., Residence time distribution of meat and carrot cubes in starch solutions in the holding tube of an aseptic processing system, Lebensm. - Wiss. + Technol., in press.
51. Ramaswamy, H. S., Abdelrahim, K. A., Simpson, B. K., and Smith, J. P., Residence time distribution (RTD) in aseptic processing of particulate foods: a review, Food Res. Int., 28, 291, 1995.
52. Govier, G. W. and Aziz, K., The Flow of Complex Mixtures in Pipes, Van Nostrand Reinhold, New York, 1972.
53. Shook, C. A. and Roco, M. C., Slurry Flow, Butterworth-Heinemann, Boston, 1991.
54. Grabowski, S. and Ramaswamy, H. S., Incipient carrier fluid velocity for particulate flow in a holding tube, J. Food Eng., 24, 123, 1995.
55. Abdelrahim, K. A., Ramaswamy, H. S., Grabowski, S., and Marcotte, M., Dimensionless correlations for the fastest particle flow in a pilot scale aseptic processing system, Lebensm. - Wiss. + Technol., 28, 43, 1995.
56. Dutta, B. and Sastry, S. K., Velocity distribution of food particle suspensions in holding tube flow: distribution characteristics of fastest-particle velocities, J. Food Sci., 55, 1703, 1990.
57. Sastry, S. K., Heskitt, B. F., and Blaisdell, J. L., Experimental and modelling studies on convective heat transfer at particle-liquid interface in iseptic processing systems, Food Technol., 43(3), 132, 1989.
58. Chandarana, D. I., Acceptance procedures for aseptically processed particulate foods, in Advances in Aseptic Processing Technologies, Singh, R. K. and Nelson, P. E., Eds., Elsevier Applied Science, London and New York, 1992, 261.
59. Mwangi, J. M., Datta, A. K., and Rizvi, S. S., Heat transfer in aseptic processing of particulate foods, in Advances in Aseptic Processing Technologies, Singh, R. K. and Nelson, P. E., Eds., Elsevier Applied Science, London and New York, 1992, 73.
60. Hendrickx, M. E., Silva, C. L., Oliveira, F. A., and Tobback, P., Optimization of heat transfer in thermal processing of conduction heated foods, in Advances in Food Engineering, Singh, R. K. and Wirakartakusumah, M. A., Eds., CRC Press, Boca Raton, 1992.
61. Hayes, J. B., Scraped surface heat transfer in the food industry, AIChE Symp. Ser., 84, 251, 1988.
62. Adams, J. P., Simunovic, J., and Smith, K. L., Temperature histories in a UHT indirect heat exchanger, J. Food Sci., 49, 273, 1984.
63. Holman, J. P., Heat transfer, 6th ed., McGraw-Hill, New York, 1986.
64. Singh, R. K. and Heldman, D. R., Introduction to Food Engineering, 2nd ed., Academic Press, New York, 1993.
65. Geankoplis, C. J., Transport Processes and Unit Operations, Allyn and Bacon, Boston, 1978.
66. Gavin, A., Thermal process establishment for low-acid aseptic products containing large particulates, in Proc. Natl. Food Assoc. Conf. Capitalizing on Aseptic Processing II, The Food Processors Institute, Washington, DC, 1985, 13.
67. Dickerson, Jr., R. W., Scalzo, A. M., Reed, Jr., R. B., and Parker, P. W., Residence time of milk products in holding tubes of high-temperature short-time pasteurizers, J. Dairy Sci., 51, 1731, 1968.
68. Incropera, F. P. and de Witt, D. P., Introduction to Heat Transfer, John Wiley and Sons, New York, 1985.
69. Chapman, A. J., Heat Transfer, 4th ed., Macmillan Publishing, New York, 1989.
70. Weng, Z. M., Hendrickx, M., Maesmans, G., and Tobback, P., The use of a time-temperature-integrator in conjunction with mathematical modelling for determining liquid/particle heat transfer coefficients, J. Food Eng., 16, 197, 1992.
71. Polley, S. L., Snyder, O. P., and Kotnour, P., A compilation of thermal properties of foods, Food Technol., 34(11), 76, 1980.
72. Singh, R. P., Thermal diffusivity food processing, Food Technol., 36(2), 87, 1982.
73. Murakami, E. G., Choi, Y., and Okos, M. R., An interactive computer program for predicting thermal properties, Paper 85-6511, American Society of Agricultural Engineers, St. Joseph, MI, 1985.
74. Murakami, E. G. and Okos, M. R., Heat transfer property studies of composite food, Paper 87-6541, American Society of Agricultural Engineers, St. Joseph, MI, 1987.
75. Cacace, D., Palmieri, L., Pirone, G., Dipollina, G., Masi, P., and Cavella, S., Biological validation of mathematical modeling of the thermal processing of particulate foods: the influence of heat transfer coefficient determination, J. Food Eng., 23, 51, 1994.
76. Burfoot, D. and James, S. J., The effect of spatial variations of heat transfer coefficient on meat processing times, J. Food Eng., 7, 41, 1988.
77. Carslaw, H. S. and Jaeger, J. C., Conduction of Heat in Solids, 2nd ed., Oxford University Press, London, 1959.
78. Luikov, A. V., Analytical Heat Diffusion Theory, Academic Press, New York, 1968.
79. Stoforos, N. G. and Merson, R. L., Estimating heat transfer coefficient in liquid/particulate canned foods using only liquid temperature data, J. Food Sci., 55, 478, 1990.
80. Deniston, M. F., Hassan, B. H., and Merson, R., Heat transfer coefficients to liquids with food particles in axially rotating cans, J. Food Sci., 52, 962, 1987.
81. Maesmans, G., Hendrickx, M., DeCordt, S., Fransis, A., and Tobback, P., Fluid-to-particle heat transfer coefficient determination of heterogeneous foods: a review, J. Food Proc. Preserv., 16, 29, 1992.
82. Ramaswamy, H. S., Lo, K. V., and Tung, M. A., Simplified equations for transient temperatures in conductive foods with convective heat transfer at the surface, J. Food Sci., 47, 2042, 1982.
83. Ramaswamy, H. S., Tung, M. A., and Stark, R., A method to measure surface heat transfer from steam/ air mixtures in batch retorts, J. Food Sci., 48, 900, 1983.
84. Lenz, M. K. and Lund, D. B., The lethality-Fourier number method. Heating rate variations and lethality confidence intervals for forced-convection heated foods in containers, J. Food Proc. Eng., 2, 227, 1978.
85. Alhamdan, A., Sastry, S. K., and Blaisdell, J. L., Natural convection heat transfer between water and an irregular shaped particle, Trans. ASAE, 33, 620, 1990.
86. Alhamdan, A. and Sastry, S. K., Natural convection heat transfer coefficient between non-Newtonian fluid and an irregular shaped particle, J. Food Proc. Eng., 13, 113, 1990.
87. Zuritz, C. A., McCoy, S. C., and Sastry, S. K., Convection heat transfer coefficients for irregular particles immersed in non-Newtonian fluids during tube flow, J. Food Eng., 11, 159, 1990.
88. Stoforos, N. G., Heat Transfer in Axially Rotating Canned Liquid/Particulate Food Systems, Ph.D. thesis, Department of Agricultural Engineering, University of California, Davis, CA, 1988.
89. Hassan, B. H., Heat Transfer Coefficients for Particles in Axially Rotating Cans, Ph.D. thesis, Department of Agricultural Engineering, University of California, Davis, CA, 1984.
90. Awuah, G. B., Ramaswamy, H. S., and Simpson, B. K., Comparison of two methods for evaluating fluid-to-surface heat transfer coefficients, Food Res. Int., 28, 261, 1995.
91. Ramaswamy, H. S. and Tung, M. A., Modelling heat transfer in steam/air processing of thin profile packages, Can. Inst. Food Sci. Technol. J., 19, 215, 1986.
92. Dutta, B. and Sastry, S. K., Velocity distributions of food particle suspensions in holding tube: experimental and modelling studies on average particle velocities, J. Food Sci., 55, 1448, 1990.
93. Richardson, P. and Holdworth, S. D., Characteristics of flow of food mixtures comprising liquids and particles, in Symp. Proc.: Recent Development in Aseptic Technology, Camden Food and Drink Research Association, Chipping Campden, U.K., December 4-6, 1989.
94. Sastry, S. K., Liquid-to-particle heat transfer coefficient in aseptic processing, in Advances in Aseptic Processing Technologies, Nelson, P. E. and Singh, R. K., Eds., Elsevier Applied Science, London and New York, 1992, 63.
95. Hunter, G. M., Continuous sterilization of liquid media containing suspended particles, Food Technol. Aust., 24, 158, 1972.
96. Heppel, N. J., Measurement of the liquid-solid heat transfer coefficient during continuous sterilization of foodstuffs containing particles, paper presented at the 4th Congress on Engineering and Foods, Edmonton, AB, Canada, July 7-10, 1985.
97. Sastry, S. K., Lima, M., Brim, J., Brun, T., and Heskitt, B. R., Liquid-to-particle heat transfer during continuous tube flow: influence of flow rate and particle to tube diameter ratio, J. Food Process Eng., 13, 239, 1990.
98. Mwangi, J. M., Rizvi, S. S. H., and Datta, A. K., Heat transfer to particles in shear flow: application in aseptic processing, J. Food Eng., 19, 55, 1993.
99. Stoforos, N. G., Park, K. L., and Merson, R. L., Heat transfer in particulate foods during aseptic processing, paper presented at the 1989 IFT annual meeting, Chicago, IL, June 25-29, 1989.
100. Moffat, R. J., Some experimental methods for heat transfer studies, Exp. Thermal Fluid Sci., 3, 14, 1990.
101. Kramers, H., Heat transfer from spheres to flowing media, in Fluidization and Fluid Particle Systems, Zenz, F. A. and Othmer, D. F., Eds., Reinhold, New York, 1960, p. 1946.
102. Ranz, W. E. and Marshall, W. R., Jr., Evaporation from drop, Chem. Eng. Prog., 48, 141.
103. Whitaker, S., Forced convection heat transfer calculations for flow in pipes, past flat plates, single cylinders, single spheres, and for flow in packed beds and tube bundles, J. AIChE, 18, 361, 1972.
104. Balasubramaniam, V. M. and Sastry, S. K., Noninvasive estimation of heat transfer between fluid and particle in continuous tube flow using a remote temperature sensor, paper presented at the annual meeting of the Institute of Food Technologists, Atlanta, GA, June 25-29, 1994.
105. Balasubramaniam, V. M. and Sastry, S. K., Liquid-to-fluid convective heat transfer in non-Newtonian carrier medium during continuous tube flow, J. Food Eng., 23, 169, 1994.
106. Chandarana, D. I., Gavin, A., and Wheaton, F. W., Particle/fluid interface heat transfer under UHT conditions at low particle/fluid relative velocities, J. Food Proc. Eng., 13, 191, 1990.
107. Awuah, G. B., Ramaswamy, H. S., and Simpson, B. K., Surface heat transfer coefficient associated with heating of food particles in CMC solutions, J. Food Proc. Eng., 16, 39, 1993.
108. Ramaswamy, H. S., Awuah, G. B., and Simpson, B. K., Biological verification of fluid-to-particle interfacial heat transfer coefficient in a pilot scale holding tube simulator, Biotechnol. Prog., in press.
109. Ramaswamy, H. S., Awuah, G. B., Simpson, B. K., and Smith, J. P., Influence of particle characteristics on fluid-to-particle heat transfer coefficient in a pilot scale holding tube simulator, Food Res. Int., submitted.
110. Awuah, G. B., Ramaswamy, H. S., Simpson, B. K., and Smith, J. P., Fluid-to-particle heat transfer coefficient as evaluated in a pilot scale aseptic processing holding tube simulator, J. Food Proc. Eng., in press.
111. Fand, R. M. and Keswani, K. K., Combined natural and forced convection heat transfer from horizontal cylinders to water, Int. J. Heat Mass Transfer, 1175, 1973.
112. Simpson, S. G. and Williams, M. C., An analysis of high temperature short time sterilization during laminar flow, J. Food Sci., 39, 1047, 1974.
113. Johnson, H. F., Pigford, R. L., and Chapir, J. H., Heat transfer to clouds of falling particles, Trans. Am. Inst. Chem. Eng., 37, 95, 1941.
114. Zitoun, K. B. and Sastry, S. K., Determination of convective heat transfer coefficient between fluid and cubic particles in continuous tube flow using noninvasive experimental techniques, J. Food Proc. Eng., 17, 209, 1994.
115. Zitoun, K. B. and Sastry, S. K., Convertive heat transfer coefficient for cubic particles in continuous tube flow using the moving thermocouple method, J. Food Proc. Eng., 17, 229, 1994.
116. Chandarana, D. I., Gavin, A., III, and Wheaton, F. W., Particle/fluid interface heat transfer during aseptic processing of foods, ASAE Paper 88-6599, Am. Soc. Agri. Eng., St. Joseph, MI, 1988.
117. Chandarana, D. I., Gavin, A., and Heldman, D. R., Modelling and heat transfer in aseptic processing of heterogeneous foods, in Engineering and Food, Vol. 2: Preservation Processes and Related Techniques, Spiess, W. E. L. and Schubert, H., Eds., Elsevier Applied Science, New York, 1990, 31.
118. Astrom, A. and Bark, G., Heat transfer between fluid particles in aseptic processing, J. Food Eng., 21, 97, 1994.
119. Awuah, G. B. and Ramaswamy, H. S., Dimensionless correlations for mixed and forced convection heat transfer to spherical and finite cylindrical particles in a pilot scale aseptic holding tube simulator J. Food Proc. Eng., in press.
120. Ozisik, M. N., Heat Transfer: A Basic Approach, McGraw-Hill, New York, 1985.
121. Berry, M. R., Predicting fastest particle esidence time, in Proc. First Int. Congress on Aseptic Processing Technologies, Indianapolis, IN, March 19 to 21, 1989, 6.
122. Larkin, J. W., Mathematical analysis of critical parameters in aseptic particulate processing systems, J. Food Proc. Eng., 13, 155, 1990.
123. Sastry, S. K., Modelling the continuous sterilization of particulate foods, in Mathematical Modelling of Food Processing Operations, Thorne, S., Ed., Elsevier Applied Science, London and New York, 1992 p. 233.
124. Pitts, D. R. and Sissom, L. E., Theory and Problems of Heat Transfer, McGraw Hill, New York, 1977.
125. Zukauskas, A. and Ziugzda, J., Heat Transfer of a Cylinder in Crossflow, Hemisphere, New York, 1985.
126. Rha, C., Rheology of fluid foods, Food Technol., 32(7), 77-81, 1978.
127. Bourne, M. C., Food Texture and Viscosity: Concept and Measurement, Academic Press, New York, 1982.
128. Charm, S. E., The nature and role of fluid consistency in food engineering applications, in Advances in Food Research, Academic Press, New York, 1962.
129. Holdsworth, S. S., Applicability of Theological models to the interpretation of flow and processing behaviour of fluid food products, J. Texture Stud., 2, 393, 1971.
130. Rao, M. A., Rheology of liquid foods - A review, J. Texture Stud., 8, 135, 1977.
131. Sastry, S. K., Food properties and modelling approaches of importance in the continuous sterilization of liquid-particle mixtures, in Food Properties and Computer-Aided Engineering of Food Processing System, Singh, R. P. and Medina, A. G., Eds., 1988, 117.
132. Tadmor, Z. and Klein, I., Engineering Principles of Plasticating Extrusion, Van Nostrand Reinhold, New York, 1970.
133. Sadler, G. D., Aseptic chemistry, in Principles of Aseptic Processing and Packaging, Nelson, P. E. Chambers, J. V., and Rodriguez, J. H., Eds., The Food Processors Institute, Washington, DC, 1987, 45.
134. Brown, K. L., Ayres, C. A., Gaze, J. E., and Newman, M. E., Thermal destruction of bacterial spores immobilized in food/alginate particles, Food Microbiol., 1, 187, 1984.
135. Sastry, S. K., Li, S. F., Patel, M., Konanayakam, M., Bafna, P., Doores, S., and Beelman, R. B., A bioindicator for validation of thermal processes for particulate foods, J. Food Sci., 53, 1528, 1988.
136. Hilton, Jr., Driver, A., Silverman, M. G., and Taub, I. A., Validation of the thermal sterilization of particulates processed at elevated temperatures, Activities Report R&D Assoc., 41(1), 39, 1989.
137. Ronner, U., A new biological indicator for aseptic sterilization, Food Technol. Int. Europe, 90, 43, 1990.
138. Joyce, D. A., Microbiological aspects of aseptic processing and packaging, in Aseptic Processing and Packaging of Paniculate Foods, Willhoft, E. M. A., Ed., Blackie Academic and Professionals, London, 1993, 155.
139. Pflug, I. J. and Christensen, R., Converting an F-value determined on the basis of one z-value to the F-value determined on the basis of a second z-value, J. Food Sci., 45, 35, 1980.
140. Jairus, R. D. D. and Merson, R. L., Kinetic parameters for inactivation of Bacillus stereothermophilus at high temperatures, J. Food Sci., 55, 488, 1990.
141. Kim, H.-J. and Taub, I. A., Intrinsic chemical markers for aseptic processing of particulate foods, Food Technol., 47(1), 91, 1993.
142. Mulley, E. A., Stumbo, C. R., and Hunting, W. A., Thiamine: a chemical index of the sterilization efficacy of thermal processing, J. Food Sci., 40, 993, 1993.
143. Adams, J. B., The inactivation and regeneration of peroxidase in relation to the high temperature-short time processing of vegetables, J. Food Technol., 13(4), 281, 1978.
144. Rao, M. A., Lee, C. Y., Katz, J., and Cooley, H. J., A kinetic study of loss of vitamin C, color, and firmness during thermal processing of canned peas, J. Food Sci., 46, 636, 1981.
145. Weng, W. M., Hendrickx, M., Maesmans, G., and Tobback, P., Immobilized peroxidase: a potential bio-indicator for evaluation of thermal processes, J. Food Sci., 56, 567, 1991.
146. Weng, W. M., Hendrickx, M., Maesmans, G., and Tobback, P., Thermostability of soluble and immobilized horseradish peroxidase, J. Food Sci., 56, 574, 1991.
147. Berry, M. F., Singh, R. K., and Nelson, P. E., Kinetics of methylmethionine sulfonium in buffer solutions for estimating thermal treatment of liquid foods, J. Food Proc. Preserv., 13, 475, 1989.
148. Awuah, G. B., Ramaswamy, H. S., Simpson, B. K., and Smith, J. P., Thermal inactivation kinetics of trypsin at aseptic processing temperatures, J. Food Proc. Eng., 16, 315, 1993.
149. Ramaswamy, H. S. and Ghazala, S., Centerpoint nutrient degradation in heat processed conduction heating food model, J. Food Proc. Eng., 12, 159, 1990.
150. Ramaswamy, H. S., Awuah, G. B., Kim, H.-J., and Choi, Y.-M., Evaluation of a chemical marker for measurement of process lethality in an aseptic processing holding tube simulator, J. Food Proc. Preserv., Submitted.
151. Awuah, G. B., Heat Transfer and Kinetic Studies of Particulates under Aseptic Processing Conditions, Ph.D. thesis, Department of Food Science and Agricultural Chemistry, Mcdonald Campus, McGill University, Montreal, 1994.
152. Schwartz, S. J., Quality consideration during aseptic processing of foods, in Advances in Aseptic Processing Technologies, Singh, R. K. and Nelson, P. E., Eds., Elsevier Applied Science, New York, 1992, 245.
153. Saguy, I., Constraints to quality optimization in aseptic processing, J. Food Sci., 53, 306, 1988.
154. Lu, A. T. and Whitaker, J. R., Some factors affecting rates of heat inactivation and reactivation of horseradish peroxidase, J. Food Sci., 39, 1173, 1974.
155. Evans, L. B., Optimization theory and its application in food processing, Food Technol., 36(7), 88, 1982.
156. Norback, J. P., Techniques for optimization of food processes, Food Technol., 34(2), 86, 1980.
157. Martens, T., Mathematical Model of Heat Processing in Flat Containers, Ph.D. thesis, Katholieke Universiteit Leuven, 1980.
158. Banga, J. R., Perez-Martin, R. I., Gallardo, J. M., and Casares, J. J., Optimization of thermal processing of conduction-heated canned foods: study of several objective functions, J. Food Eng., 14, 25, 1991.
159. Thijssen, H. A. C., Kerkhof, P. J. A. M., and Lieflens, A. A. A., Short-cut method for the calculation of sterilization conditions yielding optimum quality retention for conduction type of packaged foods, J. Food Sci., 43, 1096, 1978.
160. Tucker, G. S. and Holdsworth, S. D., Mathematical modelling of sterilization and cooking processes for heat preserved foods: applications of a new heat transfer model, Trans. Ind. Chem. Eng., 69, 5, 1991.
161. Holdsworth, S. D., Optimization of thermal processing: a review, J. Food Eng., 4, 89, 1985.
162. Tucker, G. and Holdsworth, S. D., Optimization of quality factors for foods thermally processed in rectangular containers, in Process Engineering for the Food Industry, 2nd ed., Field, R. W. and Howell, J. A., Eds., Elsevier Applied Science, London, 1990, 59.
163. Gratzek, J. P. and Toledo, R. T., Fluid to particle heat transfer coefficients in two-phase continuous flow sterilization determined from spore inactivation, paper presented at the annual meeting of the Institute of Food Technologists, Atlanta, GA, June 25-29, 1994.