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Overshooting of thermal processes due to temperature distribution at steam‐off
Author(s) -
KOPELMAN I. J.,
NAVEH D.,
PFLUG I. J.
Publication year - 1982
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1982.tb00199.x
Subject(s) - thermal , environmental science , distribution (mathematics) , nuclear engineering , materials science , mechanics , thermodynamics , petroleum engineering , engineering , physics , mathematics , mathematical analysis
Summary 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.