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Sterilization of Conduction‐Heated Foods in Oval‐Shaped Containers
Author(s) -
SIMPSON RICARDO,
ARIS IVAN,
TORRES J. ANTONIO
Publication year - 1989
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.1365-2621.1989.tb05984.x
Subject(s) - thermal conduction , mechanics , materials science , container (type theory) , thermodynamics , thermal , mathematics , sterilization (economics) , boundary value problem , composite material , physics , mathematical analysis , monetary economics , economics , foreign exchange market , foreign exchange
A finite difference approximation of the differential equation for transient heat conduction in three dimensions was used to evaluate thermal processes for foods in oval‐shaped containers. A sensitivity analysis on the basis of thiamin retention was used to select the time increment and the size of the volume elements required by the numerical method. Estimations of the temperature for the center of the oval container were in close agreement with an analytical solution valid for sufficiently long times, constant boundary conditions, and uniform initial temperature. To validate the model, published experimental data for the retention of thiamin, chlorophyll and betanin were compared with values predicted by the numerical method.