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  • 1
    Electronic Resource
    Electronic Resource
    Overshooting of thermal processes due to temperature distribution at steam-off (1982)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 17 (1982), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The continued temperature rise after steam-off and during initial cooling that occurs in the slowest heating zone of conduction heating products during thermal processing has not been considered as a design parameter for the sterilization of low acid foods packaged in hermetically sealed containers in the existing mathematical methods.This study demonstrates the ‘overshooting’ phenomenon and examines its significance utilizing a numerical approach. Preliminary results indicate that under certain conditions this phenomenon may contribute a significant portion of the lethality delivered to the slowest heating zone in the container.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb00199.x
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  • 2
    Electronic Resource
    Electronic Resource
    Quantitative determination of peroxidase in sweet corn by chemiluminescence (1981)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 29 (1981), S. 36-38 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00103a010
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  • 3
    Electronic Resource
    Electronic Resource
    Electroconductive thawing by liquid contact (1983)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 18 (1983), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method of rapid thawing, especially suitable for large frozen products is proposed. The method is based on electroconductive heating of the frozen product immersed in a liquid and positioned between two electrodes having no direct contact with the piece. The electrical current passing through the product generates internal heat, thus considerably shortening thawing time. Furthermore, in this process a low surface temperature can be maintained at any desired level, by circulating cooling water over the product, without affecting thawing rates. Local overheating within the product is avoided by either controlling current density or by programming various combination of pulse duration and frequency. For example, it took 160 min to thaw a −20°C frozen cylindrical (17 cm ø× 33 cm) meat chunk where the temperature at the surface and at the thawed part were maintained below 7 and 2WC, respectively. In comparison, 450 min were needed to thaw a similar frozen sample immersed in a 20°C stirred water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb00257.x
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  • 4
    Electronic Resource
    Electronic Resource
    On the conversion factors in thermal processes (1981)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 16 (1981), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Converting experimental or assumed heating parameters of one container size to another using the so-called conversion factor, CF, is an important practical step in the initial design of thermal processes. However, the current prevailing approach for conversion is limited to cans where the two containers are of metal and are processed essentially in the same heating medium. The present study develops the theoretical equations, verified experimentally, for the conversion factors in a broader spectrum of containers (e.g., glass jars to metal cans and vice versa) and different processing media (e.g., water to steam and vice versa). The developed relationships enable the thermal process engineer to use conversion factors in a simple manner for most practical processing conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb01013.x
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  • 5
    Electronic Resource
    Electronic Resource
    The Finite Element Method in Thermal Processing of Foods (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: A variational finite element approach using triangular simplex and 2nd order quadrilateral elements was employed to analyze several problem areas that are of practical importance in the thermal processing of conduction heating products: (1) A method was developed to calculate conversion factors for thermal process design applicable to glass jars filled with conduction heating products. (2) The overshooting of temperatures after steam-off was studied, indicating that not including the contribution of overshooting to sterilization values in process design, can lead to gross overprocessing. (3) A method of correcting sterilization values to account for harmonious fluctuations in retort temperature was developed. (4) The air cooling of cans by natural convection was analyzed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09167.x
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  • 6
    Electronic Resource
    Electronic Resource
    Sterilization of Food in Containers with an End Flat Against a Retort Bottom: Numerical Analysis and Experimental Measurements (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 heating characteristics of a metal container (filled with a conduction heating food) heated with one end flat against a retort bottom was simulated numerically using the Finite Element method. Results of heat penetration tests in a laboratory retort and in a commercial crateless retort were compared to results obtained in computer simulations. It was observed that semilogarithmic heating curves are curved under the conditions described. It was also shown that the slowest heating zone moves towards the container bottom during heating. Heat flux, which is initially directed from the retort bottom towards the can, is reversed at long heating times; i.e., heat flows from the container to the retort bottom. Suggestions are given for the handling of this type of situation in commercial practice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12443.x
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  • 7
    Electronic Resource
    Electronic Resource
    Thermal Process Calculations for Different z and jc Values Using a Hand-Held Calculator (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Equations facilitating the calculation of F, or process time used in the design and evaluation of thermal processes for low-acid foods packaged in hermetically sealed containers for j, values of 0.4–2.3 and a z value of 10–26°F are presented. The relationships are based on the data presented by Hicks (1958) and Hayakawa (1970). The equations, although complex, can be efficiently used to calculate sterilization values and processing times using presently available programmable calculators. The equations were developed and tested so the maximum error in a calculated result will not be more than 5%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11057.x
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  • 8
    Electronic Resource
    Electronic Resource
    TRANSIENT COOLING OF CONDUCTION HEATING PRODUCTS DURING STERILIZATION: TEMPERATURE HISTORIES (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 7 (1983), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Temperature histories at the geometric center of containers filled with conduction heating products exhibit a rise after steamoff under certain conditions. This temperature rise (called overshooting), is quantified for cylindrical containers subjected to air and water cooling. Results of computer simulations using the Finite Element method suggest that the extent of overshooting is greater during air cooling than during water cooling. Heat penetration tests in laboratory and industrial retorts indicate that the overshooting phenomenon during water cooling is especially pronounced when conduction heating products are packaged in large metal containers and glass jars (e.g., a temperature rise of 2.5°C for 30 min was measured in a No. 10 can).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1983.tb00827.x
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  • 9
    Electronic Resource
    Electronic Resource
    TRANSIENT COOLING OF CONDUCTION HEATING PRODUCTS DURING STERILIZATION: STERILIZATION: VALUES (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 7 (1983), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Significant differences (of 50–150% in some cases) between sterilization value (SV) delivered in a thermal process are calculated using Ball and Olson's (1957) and Hayakawa's (1970) mathematical methods for thermal process design and using a numerical Finite Element solution to Fouriers equation. This is because the contribution of overshooting (OS) to SV which is significant in conduction heating products packaged in large containers is not incorporated into these methods. The value of ρ (the ratio of SV during heating to SV during heating and cooling including the OS) is shown to be a unique function of g (the retort to cold zone temperature difference at steamoff) for given cooling conditions and z value. The relationship is validated in a laboratory and can be used for thermal process evaluation for products that heat and cool by conduction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1983.tb00828.x
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  • 10
    Electronic Resource
    Electronic Resource
    EFFECT OF SOME PROCESSING PARAMETERS ON THE HEAT TRANSFER COEFFICIENTS IN A ROTATING AUTOCLAVE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 4 (1980), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Heat transfer coefficients (htc) can be used effectively in the sterilization process design of canned foods. This paper describes the effect of some critical agitated process parameters – headspace, reel speed, and mode of rotation (end-over-end and axially) on the heat transfer coefficients of a high-viscosity-food fluid model system. Heat transfer coefficients were much higher in end-over-end than in axial rotation and likewise higher in heating than in the cooling cycle of the thermal process. The mere presence of a minimally-sized headspace markedly increases the heat transfer coefficient, whereas further enlargement of headspace volume over certain values only slightly improves the heat transfer coefficient. Moving the rotating can from the central axis to an off-center axis of rotation improves the htc due to the larger centripetal acceleration encountered by the liquid and the relative bubble velocity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1980.tb00596.x
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