Prediction of Time Correction Factor for Come-up Heating of Packaged Liquid Food

来自 EBSCO

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摘要：

All physical properties and operational conditions which have an influence on the come-up heating correction factor (Cf), of packaged liquid food were examined and subjected to a dimensional analysis. Five dimensionless groups which uniquely define the correction factor were obtained. The influence of the parameters on the values of Cf was studied through application of a central composite experimental design and a nonlinear regression analysis, from which a regression equation for the prediction of the correction factor was obtained. It was found that the Cf values may vary between +0.86 to 0.37, having an average value of 0.31. Mathematical examination of the regression equation obtained indicates that a dimensionless group which is related to the temperature history of the heating medium during the come-up phase is the most important in determining the value of Cf, while another which is a function of the processing time has a negligible influence on this parameter. The reliability of our regression equation was verified experimentally with distilled water, 0.1% locust bean gum and tomato soup packed in cans 211 × 300 and 307 × 409. Good agreement between experimental and predicted Cf values was observed.

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关键词：

food processing

DOI：

10.1111/j.1365-2621.1982.tb10135.x

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年份：

2010