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ESTIMATING FOOD TEMPERATURES DURING VARIOUS PROCESSING OR HANDLING TREATMENTS
Author(s) -
HAYAKAWA KANICHI
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb06367.x
Subject(s) - mathematics , transient (computer programming) , thermodynamics , computation , cooling curve , food products , product (mathematics) , biological system , chemistry , materials science , analytical chemistry (journal) , environmental science , food science , algorithm , chromatography , computer science , geometry , physics , biology , operating system
SUMMARY— A procedure was developed for predicting the transient temperature of a solid food exposed to time variable ambient temperatures. Duhamel's theorem was applied to the empirical formulas used for calculating the temperature of a food subjected to a step change in its ambient temperature. The formulas contain two constants: f, the slope index of a heating or cooling curve of a food; and j, the intercept coefficient of the heating or cooling curve. With the procedure developed transient temperature can be estimated without regard to the geometric shape of the food provided the f and j values are known. A table is presented to reduce computations involved in the procedure. Sample calculations are given for a fresh orange, a fresh carrot and a canned food product.