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  • 1
    Electronic Resource
    Electronic Resource
    Effect on Retortable Pouch Heat Transfer Coefficients of Different Thermal Processing Stages and Pouch Material (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Apparent heat transfer coefficients (h) were determined for the come-up, heating, and cooling cycles of thermal processing for retortable pouches heated by circulating hot water under overriding air pressure. Values for h were converged on by a computer-based optimization method that incorporated process data, a finite difference model, and optimization criteria. For retortable pouches thermally processed in circulating water under overriding air pressure, h values for the come-up, heating, and cooling cycles were found not significantly different (95% confidence). This indicates that in mathematical models a constant h value may be assumed for the three thermal processing stages. Also, there was no significant difference between h values for aluminum foil/plastic laminate pouches and all-plastic pouches during the combined come-up and heating stages. Thus, the same h value for a given process is applicable to either pouch type.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03949.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Survival of Lactic Acid Bacteria during Spray Drying of Plain Yogurt (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Survival of Streptococcus salivarius subsp. thermophilus and Lactobacillus debrueckii subsp. bulgaricus was determined under various processing conditions for spray drying. Numbers of both microorganisms decreased with increased outlet or inlet air temperature, and atomizing air pressure. Outlet air temperature was a major parameter affecting number of survivors. Suitable conditions were inlet air 160°C, outlet air 60°C, atomizing air pressure 98 kPa, hot air flow 0.28 m3/ min, and feed temperature 30°C. Spray-dried yogurt powder showed lower survival for S. thermophilus and similar survival for L. bulgaricus as compared to freeze-dried powder.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01585.x
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  • 3
    Electronic Resource
    Electronic Resource
    Quality of Fungicide Treated and Individually Shrink-Wrapped Tomatoes (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fungicide-treated mature green and pink tomatoes were individually shrink-wrapped with plastic films and stored at 13°C and 18°C. Shrink-wrapped pink tomatoes lost less water than unwrapped tomatoes, but there were no significant shelf-life or quality differences. The shelf-life of mature green tomatoes at 18°C, however, was increased 10 days by shrink-wrapping. Color development of wrapped mature green tomatoes at 18°C was delayed. Wrapped fruit at both temperatures were firmer than the controls. Titratable acidities and soluble solids of wrapped fruit were lower than those of the unwrapped fruit at 13°C, while no significant changes were observed in citric acid or monosaccharide concentrations. The differences in titratable acidities and soluble solids in the wrapped and unwrapped fruit stored at 18°C were not significant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14066.x
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  • 4
    Electronic Resource
    Electronic Resource
    Evaluation of Thermal Processing of Retortable Pouches Filled with Conduction Heated Foods Considering their Actual Shapes (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A computer model was developed to evaluate thermal processing of a retortable pouch containing a conduction heated food. In this model, a transient 2-dimensional heat conduction equation was solved using a modified finite difference technique for a food-filled retortable pouch considering its actual shape. The model was used to determine process time, mass average sterilizing value and nutrient retention to achieve a prefixed level of lethality in the pouched product for a given temperature profile of the heating medium. Temperature distributions and sterilizing values predicted by the developed model were compared with similar values obtained by applying a finite element technique with the aid of a package program (ANSYS). Close agreements were found between the developed model and the finite element technique.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13917.x
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  • 5
    Electronic Resource
    Electronic Resource
    Influence of Selected Thermal Processing Conditions on Steam Consumption and on Mass Average Sterilizing Values (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of can size, type of food (conductive or convective), retort temperatures, initial temperature of food and target sterilizing value on steam consumption was studied. A 25 factorial design of experiments was used. Steam consumption was measured by using steam flow meters. A mass average sterilizing value was computed for each process by using experimentally determined heat penetration parameters. Steam consumption was significantly high for processing larger cans compared to smaller cans both containing equal quantities of conduction heating food simulant. The can size had no significant influence on steam consumptions with the convection heating food simulant. Steam consumption and mass average sterilizing values were reduced significantly by employing a high retort temperature to obtain a high target Fp value. With a low target Fp value, the type of food simulant did not affect significantly mass average sterilizing value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14826.x
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  • 6
    Electronic Resource
    Electronic Resource
    Shelf Life of Mature Green Tomatoes Stored in Controlled Atmosphere and High Humidity (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Freshly harvested mature green tomatoes were washed, sorted and treated with 125 ppm chlorine water. The treated tomatoes were stored at 85% or 98% RH under controlled atmosphere (CA) storage for periods up to 8 wk. The controlled atmosphere was 2.5% O2, 5.0% CO2, and N2 as the balance gas at 12°C. After storing 40 days, the tomatoes were allowed to ripen in air at 23°C. Samples of tomatoes were tested every 3 days to examine changes in quality as determined by visual observation, weight loss, titratable acidity, pH, color and firmness. Weight loss was reduced significantly by CA storage of tomatoes at 98% RH. Tomatoes remained green up to 40 days of storage and changed in color gradually during consecutive storage in atmospheric conditions. Appearance of the tomatoes was acceptable after ripening.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb14331.x
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  • 7
    Electronic Resource
    Electronic Resource
    Thermal Sterilization of Conduction-Heated Foods in Plastic Cylindrical Cans Using Convective Boundary Condition (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A mathematical model was developed to evaluate thermal processing of foods in cylindrical plastic cans. This model included convective heat transfer coefficients for heating and cooling media, thermal diffusivities of plastic can wall and the canned food, and contact conductance between the plastic wall and the canned food. Temperatures estimated by the model at the coldest point in a can agreed closely with those determined experimentally during thermal processing. Thermal diffusivity of can wall and heat transfer coefficients of heating and cooling media considerably influenced the sterilizing values of the processed food.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05392.x
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  • 8
    Electronic Resource
    Electronic Resource
    Determination of Retortable Pouch Heat Transfer Coefficients by Optimization Method (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A computer-based optimization technique was developed for determining the apparent heat transfer coefficient (h) for retortable pouches heated by circulated hot water under overriding air pressure. The technique incorporated actual process data, a finite difference model and an optimization criteria to converge on h values. A water flow channel was constructed to fit inside a vertical retort which allowed direct water exposure on the pouch surface at a quantifiable velocity. Because the optimization technique was not dependent on analytical equations, it could be applied to such areas as future heat transfer studies of new retortable pouch materials, designing new pouch-holding cassettes and improving water flow patterns in retorts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05122.x
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  • 9
    Electronic Resource
    Electronic Resource
    A Method for Thermal Process Evaluation of Conduction Heated Foods in Retortable Pouches (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A mathematical model was developed to evaluate thermal processing of conduction heated foods in retortable pouches. This model uses any given finite value of surface thermal conductance (h) which is encountered in commercial sterilization of retortable pouches using hot water as the heating medium. The model is capable of determining process time, mass average sterilizing value and nutrient retention for a prefixed critical point sterilizing value using any retort temperature profile. Results of thiamin assay in pea puree processed in retortable pouches indicated good agreement between experimental and model predicted values of thiamin retention.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14005.x
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  • 10
    Electronic Resource
    Electronic Resource
    In Situ Determination of Apparent Thermophysical Properties of a Composite Slab Undergoing Transient State Heat Transfer (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method was developed to determine the thermophysical properties of a two layered composite slab whose one exposed surface was subjected to a known temperature history and whose other surface to convective and radiative heat exchange. The physical properties to be determined were the thermal conductivity and diffusivity of one of the two layers and the contact conductance between the two layers, the coefficient of convective surface heat transfer, and the absorbtivity of thermal radiation energy applicable to one exposed surface of the slab. The developed method was used to determine property values of the insulated wall of a still retort.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10498.x
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