Retort temperature profile for optimum quality during conduction-heating of foods in retortable pouches

被引：13

作者：

Terajima, Y ^{[1
]}

Nonaka, Y ^{[1
]}

机构：

[1] SCI UNIV TOKYO, FAC TECHNOL, DEPT MANAGEMENT SCI, SHINJUKU KU, TOKYO 162, JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 04期

关键词：

optimization; thermal processing; retort temperature; cook-value; retortable pouch;

D O I：

10.1111/j.1365-2621.1996.tb12179.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The optimal control theory was used to determine the optimum retort temperature profile for quality retention at a given level of sterilizing value in conduction-heating of foods in retortable pouches. The cook-value (C-value) was employed to describe quality changes. Optimization was considered to be a constrained optimal control problem with unspecified terminal time, and it was solved numerically, using the conjugate gradient minimization method. Optimum retort temperature profiles were determined for the volume average and surface C-values for browning reactions. Final C-value for volume average decreased by 10% as compared with that for optimum constant retort temperature, and the value for surface decreased by 30%. This method may be applicable to heat sterilization of canned foods as well.

引用

页码：673 / +

页数：1

共 50 条

[21] QUALITY OPTIMIZATION OF CONDUCTION HEATING FOODS STERILIZED IN DIFFERENT PACKAGES
SILVA, CLM
OLIVEIRA, FAR
HENDRICKX, M
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1994, 29 (05): : 515 - 530
[22] Simultaneous optimisation of surface quality during the sterilisation of packed foods using constant and variable retort temperature profiles
Noronha, J
VanLoey, A
Hendrickx, M
Tobback, P
JOURNAL OF FOOD ENGINEERING, 1996, 30 (3-4) : 283 - 297
[23] Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating
Yang, Xiaoqi
Li, Yan
Wang, Peng
Luan, Donglei
Sun, Jingxin
Huang, Ming
Wang, Baowei
Zheng, Yuandong
FRONTIERS IN NUTRITION, 2022, 9
[24] HEATING RATE, LETHALITY AND COLD SPOT LOCATION IN AIR-ENTRAPPED RETORT POUCHES DURING OVER-PRESSURE PROCESSING
CAMPBELL, S
RAMASWAMY, HS
JOURNAL OF FOOD SCIENCE, 1992, 57 (02) : 485 - 489
[25] LETHALITY-FOURIER NUMBER METHOD - CONFIDENCE-INTERVALS FOR CALCULATED LETHALITY AND MASS-AVERAGE RETENTION OF CONDUCTION-HEATING, CANNED FOODS
LENZ, MK
LUND, DB
JOURNAL OF FOOD SCIENCE, 1977, 42 (04) : 1002 - 1007
[26] SHORT-CUT METHOD FOR CALCULATION OF STERILIZATION CONDITIONS YIELDING OPTIMUM QUALITY RETENTION FOR CONDUCTION-TYPE HEATING OF PACKAGED FOODS
THIJSSEN, HAC
KERKHOF, PJAM
LIEFKENS, AAA
JOURNAL OF FOOD SCIENCE, 1978, 43 (04) : 1096 - 1101
[27] TEMPERATURE HISTORIES OF CONDUCTION HEATING FOODS EXPOSED TO STEP CHANGES IN AMBIENT TEMPERATURES
WANG, PY
DRAUDT, HN
HELDMAN, DR
TRANSACTIONS OF THE ASAE, 1972, 15 (06): : 1165 - 1167
[28] A computational and experimental study of heating and cooling cycles during thermal sterilization of liquid foods in pouches using CFD
Ghani, AGA
Farid, MM
Chen, XD
PROCEEDINGS OF THE INSTITUTION OF MECHANICAL ENGINEERS PART E-JOURNAL OF PROCESS MECHANICAL ENGINEERING, 2003, 217 (E1) : 1 - 9
[29] A Theoretical Study for Determination of Quality Equivalent Points for Volume Average Quality Evaluation in Conduction Heating Canned Foods
Georgoudis, K.
Stoforos, N. G.
JOURNAL OF FOOD SCIENCE, 2009, 74 (02) : E46 - E54
[30] DETERMINING OPTIMUM TEMPERATURE CHANGES DURING HEATING OF PRESSURE VESSELS WITH HOLES
Taler, Jan
Dzierwa, Piotr
Taler, Dawid
PROCEEDINGS OF THE ASME PRESSURE VESSELS AND PIPING CONFERENCE - 2013, VOL 1A: CODES AND STANDARDS, 2014,

← 1 2 3 4 5 →