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Prediction of Come‐Up Time Correction Factor for Heat Processing of Food in Containers Using Come‐Up Heating Medium Temperatures
Author(s) -
Terajima Yoshimi
Publication year - 2017
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/jfpe.12361
Subject(s) - thermal diffusivity , thermal conduction , thermal conductivity , thermodynamics , heat transfer , volumetric heat capacity , thermal , mechanics , heat transfer coefficient , materials science , mathematics , physics
A general formula was derived for predicting come‐up time correction factors needed to accurately estimate the j values of food in containers subjected to time variable heating medium temperatures during the come‐up period of heat sterilization process. It would be applicable to any food with any mode of heat transfer regardless to container geometry because it was derived from empirical formulas containingf hand j values, which were developed for food temperature estimation. From this general formula, a new procedure was developed for calculating the come‐up time correction factors by using experimental come‐up heating medium temperatures. In this investigation, however, come‐up time correction factors were calculated by the developed procedure using time‐temperature data obtained from mathematical functions representing assumed come‐up heating medium temperature history curves. By comparing the results with those calculated from theoretical formulas, which were derived by substituting these mathematical functions for the general formula, it was found that the come‐up time correction factors could be accurately calculated by the developed procedure. Practical Applications Thef hand j values, which are accurately estimated from the heating curve, may be used for determining α (thermal diffusivity) and h / κ (surface heat transfer coefficient/thermal conductivity) necessary to heat penetration simulation for heat conduction food in containers, which are approximated by cylinders, slabs, or spheres.