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A SEMI‐EMPIRICAL APPROACH TO HANDLE BROKEN‐LINE HEATING: DETERMINATION OF EMPIRICAL PARAMETERS AND EVALUATION OF PROCESS DEVIATIONS
Author(s) -
DENYS SIEGFRIED,
NORONHA JOAO,
STOFOROS NKOLAOS G.,
HENDRICKX MARC,
TOBBACK PAUL
Publication year - 1996
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1996.tb00751.x
Subject(s) - retort , materials science , convection , thermal , thermal conduction , empirical modelling , thermodynamics , mechanics , composite material , chemistry , computer science , simulation , physics , organic chemistry
An existing semi‐empirical model for simulating product temperature profiles during thermal processing of conduction or convection heating foods under time varying boundary conditions (variable retort temperatures) was extended for the case of broken‐line heating products. The use of the method for determination of the empirical heat penetration parameters for broken‐line heating curves as defined by Ball (j h , f hl , f h2 , x bh ) was evaluated. Starch solutions, showing broken‐line heating behavior, were used as a food simulant. To investigate the consistency of the determined broken‐line heating parameters, and to test the applicability of the method when boundary conditions are time dependent, process deviations consisting of drops on the heating medium temperature during the holding phase of a process were evaluated. The model is a promising approach, if the correct empirical parameters are used.