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Comparison of a computer evaluation with a standard evaluation of retort pouch thermal processing
Author(s) -
GOVARIS A. K.,
SCHOLEFIELD J.
Publication year - 1988
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.1365-2621.1988.tb01046.x
Subject(s) - retort , computer program , thermal conduction , suspension (topology) , bentonite , thermal , thermodynamics , materials science , mechanics , computer modelling , process (computing) , mathematics , composite material , computer science , engineering , computer software , waste management , physics , geotechnical engineering , homotopy , pure mathematics , operating system , computational science
Summary Flexible retort pouches (188x127x25.4 mm) filled with 10% bentonite suspension, tomato ketchup and potato puree were processed under computer control using steam‐air or hot water, and the heating/cooling curves and thermal diffusivities were determined. A computer method, developed for the evaluation of the thermal process using the one‐dimensional heat conduction equation, was used to calculate F 0 values which were then compared with those obtained using the General‐ and the Stumbo's Formula methods. Temperatures at the pouch centre estimated by the Formula‐ and the Computer method were in good agreement with those obtained experimentally. The F 0 values estimated by the computer method were closer to the F 0 values estimated by the General method than those obtained by the Formula method.