Mathematical model of heat transfer and enzyme inactivation in an integrated blancher cooler

Journal of Food Engineering

Volumn 58, Issue 3, 2003, Pages 215-225

  Arroqui, C ^a   Lopez, A ^b   Esnoz, A ^b   Virseda, P ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^b TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Blanching water; Enzymatic inactivation; Simulation model; Specific energy consumption

Indexed keywords

COMPUTER SIMULATION; ENERGY UTILIZATION; ENZYMES; FLOW OF FLUIDS; HEAT TRANSFER; HEAT TREATMENT; MATHEMATICAL MODELS; WATER;

BLANCHING WATER;

FOOD PRESERVATION;

EID: 0037411131     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00371-0     Document Type: Article

References (21)

1. Andersson, A. (1994). Modelling of potato blanching. Lund Institute of Technology, University of Lund, Dissertation.
2. Barret D.M., Theerakulkait C.H. Quality indicators in blanched, frozen stored vegetables. Food Technology. (January):1995;63-65.
3. Cano M.P. Lester E. Freezing effects on food quality. 1996;247 Marcel Dekker, Inc, Alberta, Canada.
4. Fuster C. Actividad peroxidasa como indicador de calidad: Coliflor conservada a diferentes temperaturas. Alimentaria. (Diciembre):1995;19-24.
5. Gibert H., Baxerres J.L., Kim H. Blanching time in a fluidized bed. Linko P., Malkki Y., Olku J., Larinkari J. Food process engineering. vol. 1:1980;75-85 Applied Science, London.
6. Günes B., Baymdiri A. Peroxidase and lipoxigenase inactivation during blanching of green beans, green peas and carrots. Lebensmittel-Wissenschaft & Technologie. 26:1993;406-410.
7. Kozempel M.F., Sullivan J.F., Craing Jr. Model for blanching potatoes and other vegetables. Lebensmittel-Wissensenschaft & Technologie. 14:1981;331-335.
8. Lamb J. Influence of water on the thermal properties of foods. Chemical Industry. 24:1976;1046-1048.
9. Lamberg I., Hallström B. Thermal properties of potatoes and a computer simulation model of a blanching process. Journal Food Technology. 21:1986;577-585.
10. López A., Arroqui C., Vírseda P., Pipaón J., Esnoz A. Modelo matemático del proceso de escaldado de vegetales. Alimentación, Equipos y Tecnología. 5:1998;59-65.
11. Mallett C.P. Tecnología de los alimentos congelados. 1994;287 AMV Ediciones, Madrid.
12. Ohlsson, T., & Svensson, S. (1974). Calculation of heat transfer and enzyme inactivation in blanching of peas. In Proceedings of the IV International Congress of Food Science and Technology, Vol. IV (pp. 380-389), Madrid.
13. Palmer T. Understanding enzymes. 1987;Elles Horwood Limited Ed, London.
14. Sarikaya A., Özilgen M. Kinetics of peroxidase inactivation during thermal processing of whole potatoes. Lebensmittel-Wissensenschaft & Technologie. 24(2):1991;159-163.
15. Singh, R. P., & Heldman, D. R. (1998). Introducción a la ingeniería de alimentos. Ed. Acribia, Zaragoza.
16. Sweat V.E. Experimental values of thermal conductivity of selected fruits and vegetables. Journal of Food Science. 39:1974;1080-1083.
17. Togeby M.M., Hansen N., Mosekilde E. Modelling energy consumption, loss of firmness and enzyme inactivation in an industrial blanching process. Journal of Food Engineering. 5(4):1986;251-267.
18. Welt B.A., Teixeira K.V. Explicit finite difference methods for heat transfer simulation and thermal process design. Journal of Food Science. 62(2):1997;230-235.
19. Welty, R., Wicks, E., & Wilson, E. (1991). Transferencia de momento, calor y masa. Ed. Limusa. México.
20. Williams C.D., Lim M.H. Blanching of vegetables for freezing - which indicator to choose. Food Technology. 40(3):1986;130-140.
21. Zhang Q., Cavalieri R.P. Thermal model for steam blanching of green beans and determination of surface heat transfer coefficient. Transactions of ASAE. 34:1991;182-186.