This item still needs to be validated !
Title: Inverse superposition for calculating food product temperatures during in-container thermal processing
Authors: Stoforos, NG ×
Noronha, J
Hendrickx, Marc
Tobback, Paul #
Issue Date: Jan-1997
Publisher: Inst food technologists
Series Title: Journal of food science vol:62 issue:2 pages:219-&
Abstract: A procedure was developed for theoretical calculation of internal product temperatures during in-container sterilization of foods. Experimental product temperatures were determined through traditional heat penetration tests (processing in a retort with come-up time of increasing temperature and holding time at constant temperature). These were used to produce, through a proposed inverse superposition solution, a ''standardized,'' normalized, dimensionless product temperature curve corresponding to the response of product temperature to a constant retort temperature profile. This ''standardized'' curve was then used, through Duhamel's superposition theorem, to calculate product temperatures for time-varying retort temperature profiles. Limitations associated with the application of Duhamel's theorem were also transferred to the proposed methodology. Theoretical, for perfect mixing, and experimental, for conduction heating, data were used in example calculations.
ISSN: 0022-1147
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

Files in This Item:

There are no files associated with this item.

Request a copy


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science