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Determination of the Convective Heat Transfer Coefficient (h) in the Sterilization of Retortable Pouches
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Frampton Franklin Santana
Veröffentlicht/Copyright:
11. Januar 2011
The present work has employed an optimization process among experimental temperatures and those obtained by finite elements analysis (FEA) for the determination of the convective heat transfer coefficient (h) during a stand up retortable pouch process in a steam-air retort. The process was divided in four periods, and the values obtained were: 828.7 W.m-2.K-1 (hh1, first portion of heating; come up time); 538.5 W.m-2.K-1 (hh2, second portion of heating; ball time); 1293.6 W.m-2.K-1 (hc1, first phase of cooling); and 183.6 W.m-2.K-1 (hc2, second phase of cooling). The results obtained were validated experimentally by meat product sterilization, presenting good correlation between experimental values and those obtained by the model. The values obtained contribute to the studies of heat transfer and thermal processes; besides, its values for pouches processes are scarce in the literature.
Keywords: convective heat transfer coefficient (h); retortable pouch; sterilization; thermal process
Published Online: 2011-1-11
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Schlagwörter für diesen Artikel
convective heat transfer coefficient (h);
retortable pouch;
sterilization;
thermal process
Artikel in diesem Heft
- Article
- Improving Anti-?-Glucosidase Activity of Douchi Koji Using a Newly Isolated Strain of Bacillus subtilis B2
- Different Approaches for Mass Transfer Studies on Potato Cylinders and Slices during Solar Drying
- Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)
- Evaluation of Moisture Diffusion Coefficient of Cylindrical Bodies Considering Shrinkage During Natural Convection Drying
- Effect of Raw Material and Processing Factors on the Production of Effervescent Artichoke (Cynara scolymus L.) Tea Tablets
- Optimization of Culture Conditions on Mycelial Grown in Submerged Culture of Cordyceps militaris
- Suitability of Feature Extraction Methods in Recognition and Classification of Grains, Fruits and Flowers
- Hydrodistillation of Essential Oil from Cymbopogon flexuosus
- A Survey on Packaging Materials and Technologies for Commercial Food Products
- Formulation, Drying and Nutritional Evaluation of Ready-to-Eat Sapota (Achras zapota) Extrudes
- High Hydrostatic Pressure Effect on Natural Microflora, Saccharomyces cerevisiae, Escherichia coli, and Listeria Innocua in Navel Orange Juice
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- Relative Antioxidant Activity of Common Indian Herbs
- Isolation of Immunoglobulin from Chicken Egg Yolk using Single-Stage Ultrafiltration with 100-kDa Regenerated Cellulose Membranes
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