Premium
Thermal Process Lethality Variability In Conduction‐Heated Foods
Author(s) -
WANG JIANJUN,
WOLFE ROBERT R.,
HAYAKAWA KANICHI
Publication year - 1991
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.1365-2621.1991.tb04789.x
Subject(s) - regression analysis , polynomial , function (biology) , thermal conduction , polynomial regression , statistics , thermal , index (typography) , lethality , cooling curve , curve fitting , regression , linear regression , mathematics , work (physics) , thermodynamics , materials science , mathematical analysis , physics , computer science , toxicology , evolutionary biology , world wide web , biology
No single method is available to estimate the variability of thermal process lethality (W Fp ) as a function of all thermal process parameters which significantly influence W Fp . Therefore, our work was conducted to develop such a method. This was accomplished through screening and regression simulations/analyses. From 19 independent parameters, 12 significant ones were selected through the analysis. The selected parameters included means of slope index of heating curve (f h ), heating medium temperature, and slope index of thermal death time curve (z), and the coefficient variations of f h and z. A polynomial regression equation was developed for estimating W Fp as a function of all parameters found significant through the regression simulation/ analysis. The equation was validated experimentally.