Three-Dimensional Mathematical Modeling of Microbiological Destruction of Bacillus stearothermophilus in Conductive Baby Food Packed in Glass Container

Claudia Pinho; Marcelo Cristianini

doi:10.2202/1556-3758.1010

Article

Three-Dimensional Mathematical Modeling of Microbiological Destruction of Bacillus stearothermophilus in Conductive Baby Food Packed in Glass Container

Claudia Pinho and Marcelo Cristianini

Published/Copyright: March 14, 2005

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From the journal International Journal of Food Engineering Volume 1 Issue 2

Three-dimensional mathematical model of the heat transfer during the sterilization process of a conductive baby food packed into glass container was built using the finite element technique. The heat transfer model was experimentally validated through processes carried out in water at 121°C. Chi-square and regression lines were obtained for each set of temperatures generated by the model against experimental data. Thermal death parameters, D and z, of Bacillus stearothermophilus in baby food were determined. The results obtained for D value were 32.67, 9.31 and 1.57 minutes at 110, 115 and 121°C, respectively. The z value obtained was 8.32°C. The mass average value was also estimated and experimental processes were carried out at 110 and 115°C in order to validate the microbiological destruction model. For 110°C processes the differences between experimental and predicted results were less than 12% and for 115°C processes these differences were less than 27%.

Keywords: Mathematical modelling; sterilization; finite element technique

Published Online: 2005-3-14

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Articles in the same Issue

https://doi.org/10.2202/1556-3758.1010

Keywords for this article

Mathematical modelling; sterilization; finite element technique