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Critical Heating Point for Thermal Processing of Mussels in Cans
Author(s) -
CASALES M. R.,
VALLE C. E. DEL,
SOULÉ C. L.
Publication year - 1985
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.1365-2621.1985.tb13809.x
Subject(s) - point (geometry) , thermal , brine , mechanics , horizontal position representation , horizontal and vertical , critical point (mathematics) , materials science , geology , geometry , mathematics , meteorology , thermodynamics , physics , geodesy
Heating curves for different locations inside cans of mussels brine, placed in vertical, horizontal and inclined positions, were experimentally determined. Temperature profiles were fitted the response of a second order system to a step input. The location of the slowest heating point was established by comparison of the time constants. The critical heating point was found to be on the axis at one eighth the height of the cans when they were in a vertical position.