Premium
THE EFFECT OF THERMOCOUPLE AND RECEPTACLE TYPE ON OBSERVED HEATING CHARACTERISTICS OF CONDUCTION‐HEATING FOODS PACKAGED IN SMALL METAL CONTAINERS
Author(s) -
ZHANG ZHONGBIN,
WEDDIG LISA,
ECONOMIDES SIA
Publication year - 2002
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.1745-4530.2002.tb00569.x
Subject(s) - thermocouple , retort , thermal conduction , materials science , penetration (warfare) , composite material , penetration depth , chemistry , mathematics , optics , physics , organic chemistry , operations research
Three different types of thermocouples and receptacles were studied to determine the effect on the observed heat penetration rate of a conduction‐heating food packaged in 202 × 204 and 211 × 300 cans. The studies were conducted at two product initial temperatures (70 and 140F) and three retort temperatures (240, 250 and 260F) using an Allpax R&D retort. The results indicated that the Ecklund stainless steel receptacles and needle type thermocouples in 202 × 204 cans increased the apparent heat penetration rates significantly, which resulted in underestimated Ball Formula process times (≈5%) and overestimated process lethalities (≈27%). However, in the 211 × 300 cans only minimal effects were seen on the apparent heat penetration rates, Ball process times and resulting lethalities. The use of plastic Delrin receptacles and thermocouples in 202 × 204 and 211 × 300 cans produced results in close agreement with those obtained from thin‐gauge flexible thermocouples having minimum conduction error.