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TEMPERATURE DISTRIBUTIONS DURING HEAT/HOLD PROCESSING OF FOOD
Author(s) -
LENZ M. K.,
LUND D. B.
Publication year - 1973
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.1365-2621.1973.tb02829.x
Subject(s) - thermal conduction , blanching , thermodynamics , mechanics , mathematics , process (computing) , spheres , materials science , physics , chemistry , computer science , food science , astronomy , operating system
The unsteady‐state differential equations for conduction heating were solved for the heat/hold process. The heat/hold process consists of heating the food to a certain mass average temperature and then adiabatically holding the piece until the desired reactions are complete. Charts for predicting the center and mass average temperatures for three basic geometries (infinite cylinders, infinite slabs and spheres) are presented along with methods to combine these solutions for other geometries. The use of these charts in blanching situations is shown