Title: Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods
Authors: Denys, Siegfried ×
Ludikhuyze, LR
Van Loey, Ann
Hendrickx, Marc #
Issue Date: Jan-2000
Publisher: Amer chemical soc
Series Title: Biotechnology Progress vol:16 issue:1 pages:92-101
Abstract: A numerical model for predicting conductive heat transfer during batch high hydrostatic pressure (HHP) processing of foods was developed and tested for a food simulator (agar gel). For a comprehensive evaluation of the proposed method, both "conventional" HHP processes, HHP processes with gradual, step-by-step pressure buildup and pressure release, and pressure cycling HHP processes were included. In all cases, good agreement between experimental and predicted temperature profiles was observed. The model provides a very useful tool to evaluate batch HHP processes in terms of uniformity of any heat- and/or pressure-related effect. This is illustrated for inactivation of Baccillus subtilis alpha-amylase, an enzymatic model system with known pressure-temperature degradation kinetics.
ISSN: 8756-7938
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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