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Approche employant des fonctions de sensibilité pour étudier l'influence sur la sécurité et la qualité du transfert de chaleur non uniforme pendant la stérilisation thermique.

Approach using sensitivity functions for allocating the safety and quality effects of heat-transfer's non-uniformity during thermal sterilization process.

Auteurs : AKTERIAN S. G., SMOUT C., HENDRICKX M. E., TOBBACK P. P.

Type d'extrait : Chapitre d'ouvrage

Résumé

The non-uniformity of heating-medium temperature - the most affecting process factor - throughout the retort and during the process can reach up to 10 deg C. The aim of the proposed approach is a facilitated evaluation of this factor's effect on safety and quality indexes based on experimental temperature history data. The safety of canned foods was estimated by F-value related to the target microorganism, Clostridium botulinum. The quality was evaluated by the retention of thiamine (vitamin B1), R-value. The approach is based on sensitivity functions which show the change of F-/R-value caused by a unit variation of the heating-medium temperature.

Détails

  • Titre original : Approach using sensitivity functions for allocating the safety and quality effects of heat-transfer's non-uniformity during thermal sterilization process.
  • Identifiant de la fiche : 1999-0895
  • Langues : Anglais
  • Source : Shelf life prediction for improved safety and quality of foods.
  • Date d'édition : 1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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