Heat transfer coefficients to canned green peas during end-over-end sterilisation

International Journal of Food Science and Technology

Volumn 41, Issue 9, 2006, Pages 1016-1022

  Garrote, Raúl L ^a   Silva, Enrique R ^a   Roa, Rubén D ^a   Bertone, Ricardo A ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Canned green peas; Heat transfer coefficients; Thermal sterilisation

Indexed keywords

PISUM SATIVUM;

EID: 33750307623     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01158.x     Document Type: Article

References (21)

1. Box, G.E.P. & Behnken, D.W. (1960). Some new three level designs for the study of quantitative variables. Technometrics, 2, 455-475.
2. Deniston, M.F., Hassan, B.H. & Merson, R.L. (1987). Heat transfer coefficients to liquids with food particles in axially rotating cans. Journal of Food Science, 52, 962-966, 979.
3. Fernández, C.L., Rao, M.A., Rajavasireddi, S.P. & Sastry, S.K. (1988). Particulate heat transfer to canned snap beans in Steritort. Journal of Food Process Engineering, 10, 183-198.
4. Floros, J.D. & Chinnan, N.S. (1987). Optimization of pepper lye peeling process using response surface methodology. Transactions of the ASAE, 30, 560-565.
5. Garrote, R.L., Coutaz, V.R., Luna, J.A., Silva, E.R. & Bertone, R.A. (1993). Optimizing processing conditions for chemical peeling of potatoes using response surface methodology. Journal of Food Science, 58, 821-826.
6. Garrote, R.L., Coutaz, V.R., Silva, E.R. & Bertone, R.A. (1994). Determining process conditions for chemical peeling of asparagus. Lebensmittel-Wissenschaft & Technologie, 27, 19-26.
7. Garrote, R.L., Bertone, R.A., Silva, E.R. & Avalle, A. (2001). Comparison of two rapid methods of lipoxygenase assay in blanched green peas, green beans and potatoes. Food Science and Technology International, 7, 171-175.
8. Garrote, R.L., Silva, E.R., Bertone, R.A. & Roa, R.D. (2006). Changes of ascorbic acid and surface color of green peas sterilized in cans subjected to end-over-end agitation. Journal of Food Engineering, 72, 29-37.
9. Hayakawa, K. (1970). Experimental formulas for accurate estimation of transient temperature of food and their application to thermal process evaluation. Food Technology, 24, 1407-1418.
10. Heldman, D.R. & Lund, D.B. (1992)' Handbook of Food Engineering. Pp. 286-290. New York: Marcel Dekker.
11. Khuri, A.J. & Cornell, J.A. (1996). Response Surfaces, Designs and Analysis, 2nd edn. 435 Pp. New York: Marcel Dekker, Inc.
12. Lekwauwa, A.N. & Hayakawa, K. (1986). Computerized model for the prediction of thermal responses of packaged solid-liquid food mixture undergoing thermal processes. Journal of Food Science 51, 1042-1049.
13. Lenz, M.K. & Lund, D.B. (1978). The lethality-Fourier number method. Heating rate variations and lethality confidence intervals for forced convection heated foods in containers. Journal of Food Process Engineering, 2, 227-271.
14. Medina, J.R. & Garrote, R.L. (2001). Determining washing conditions during the preparation of frozen surimi from surubí (Pseudoplatystome Coruscans) using response surface methodology. Journal of Food Science 67, 1455-1461.
15. Montgomery, D.C. (1991). Diseño y análisis de experimentos, Editorial. México: Grupo Editorial Iberoamérica S.A. de C.V.
16. Ramaswamy, H.S. & Sablani, S.S. (1997). Particle shape influence on heat transfer in cans containing liquid particle mixtures subjected to end-over-cnd rotation. Lebensmittel Wiss Und Technology, 30, 525-553.
17. Sablani, S.S. & Ramaswamy, H.S. (1995). Fluid to particle heat transfer coefficients in cans during end-over-end processing. Lebensmittel Wiss Und Technology, 28, 56-61.
18. Sablani, S.S. & Ramaswamy, H.S. (1996). Particle heat transfer coefficients under various retort operating conditions with end-over-end rotation. Journal of Food Process Engineering, 19, 403-424.
19. Sablani, S.S. & Ramaswamy, H.S. (1997). Heat transfer to particle in cans with end-over-rotation: influence of particle size and concentration (% v/v). Journal of Food Process Engineering, 20, 265-283.
20. Sablani, S.S., Ramaswamy, H.S. & Mujumdar, A.S. (1997). Dimensionless correlations for convective heat transfer to liquid and particles in cans subjected to end-over-end rotation. Journal of Food Engineering, 34, 453-472.
21. Stoforos, N.G. & Merson, R.L. (1990). Estimating heat transfer coefficients in liquid/particulate canned foods using only liquid temperature data. Journal of Food Science, 55, 478-483.