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Title: Theoretical consideration of the general validity of the equivalent point method in thermal-process evaluation
Authors: Maesmans, G ×
Hendrickx, Marc
Decordt, S
Tobback, Paul #
Issue Date: Jan-1995
Publisher: Elsevier sci ltd
Series Title: Journal of food engineering vol:24 issue:2 pages:225-248
Abstract: The general validity of the Equivalent Point Method as an evaluation technique in thermal processing is considered. An analysis, based on analytical expressions for the impact of a heat treatment on food quality attributes indicates that the basic assumption of the methodology, i.e. a unique intersection point for a series of thermal reduction relationships, is only warranted theoretically for isothermal heating processes. Under time-variable temperature conditions, the difference between the impact on a target quality attribute calculated from the equivalent point and the impact evaluated directly from the temperature profile increases with increasing deviation from the isothermal heating. This conclusion is proven for process evaluation, based on both the Arrhenius concept and the Thermal Death Time model.
ISSN: 0260-8774
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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