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OPTIMUM STERILIZATION: A COMPARATIVE STUDY BETWEEN AVERAGE and SURFACE QUALITY
Author(s) -
SILVA C.L.M.,
OLIVEIRA F.A.R.,
PEREIRA P.A.M.,
HENDRICKX M.
Publication year - 1994
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1994.tb00333.x
Subject(s) - quality (philosophy) , sterilization (economics) , statistics , mathematics , thermal conduction , surface (topology) , thermodynamics , physics , geometry , quantum mechanics , monetary economics , economics , foreign exchange market , foreign exchange
Sterilization temperatures to maximize volume average or surface quality retention were calculated for one‐dimensional conduction heating foods as a function of (1) Food Properties, (2) Processing Conditions and (3) Processing Criteria. A target lethality at the least‐lethality point was used as a constraint, and optimal temperatures were qualitatively and quantitatively compared for equal design variables. Average quality optimum conditions depend linearly on the inverse square of the D refq ‐value for the quality factor. These conditions do not vary linearly with all the other influential variables, opposite to what had been observed for surface quality. Optimum temperature for maximum average quality is always higher than the corresponding one for surface quality, but the difference is not constant. A systematic approach to the dependence of average quality optimal conditions on all the relevant parameters was carried out and quantitative relations were obtained. Optimum average quality retention is independent of surface heat transfer resistance.