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Prediction of Time Correction Factor for Come‐up Heating of Packaged Liquid Food
Author(s) -
SUCCAR JORGE,
KAYAKAWA KANICHI
Publication year - 1982
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.1365-2621.1982.tb10135.x
Subject(s) - dimensionless quantity , shape factor , nonlinear regression , linear regression , regression analysis , value (mathematics) , distilled water , thermodynamics , regression , mathematics , statistics , chemistry , physics , geometry
All physical properties and operational conditions which have an influence on the come‐up heating correction factor (C f ), 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 C f 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 C f 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 C f , 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 C f values was observed.