Title: Nonuniformity in lethality and quality in thermal process optimization: A case study on color degradation of green peas
Authors: Smout, Chantal ×
Banadda, NE
Van Loey, Ann
Hendrickx, Marc #
Issue Date: 2003
Publisher: Inst food technologists
Series Title: Journal of food science vol:68 issue:2 pages:545-550
Abstract: In a case study on green peas, nonuniformity in microbial lethality and nonuniformity in quality retention (color) in retort processing was investigated by combining nonuniformity in the product (heat penetration data) and nonuniformity in the retort (heat distribution data) through simulations. The fractional conversion model was applied to model the color degradation of peas. The temperature dependence of color degradation decimal reduction times could be described by TDT (Thermal Death Time) equations with a z-value of 47.5 +/- 5.9degreesC. Heat penetration trials were conducted on peas in brine to determine the variability in heating parameters. A theoretical optimization procedure was carried out, and an experimental verification of the calculated results was conducted.
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

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