By J. L. Solleiro, Gustavo F. Gutiérrez-López (auth.), Gustavo F. Gutiérrez-López, Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes, Efrén Parada-Arias (eds.)
Food Engineering: built-in ways provides an up to date assessment of vital nutrition engineering recommendations, matters and up to date advances within the box. distinct nutrition engineers and nutrients scientists from key associations world wide have contributed chapters that offer a deep research in their specific topics. while, each one subject is framed in the context of a broader extra built-in procedure, demonstrating its courting and interconnectedness to different components. the basis of this paintings, for this reason, is to provide either a finished knowing of nutrients engineering as an entire and a radical wisdom of person topics. This process adequately conveys the elemental basics, cutting-edge expertise, and functions of the concerned disciplines, and additional encourages clinical collaboration between researchers.
This booklet is especially directed to lecturers, and to undergraduate and postgraduate scholars in foodstuff engineering, foodstuff technological know-how and foodstuff know-how. students will discover a collection of cutting edge themes starting from bubbles in foodstuff and delivery phenomena in foodstuff structures to sensible nutrients processing functions on the commercial point. execs operating in meals learn facilities and meals industries can also locate this ebook useful.
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1. Typical product temperature profiles in a retort and HPHT process. Processing steps during pressurization 2. Food Sterilization by Combining High Pressure and Thermal Energy 13 This shorter process time and ultimate pressurization temperatures lower than 121°C have resulted in higher quality and nutrient retention in selected products. , 2003). , 2004). , 2005). As mentioned earlier, high pressure low temperature processing provides direct product scale-up and higher efficiency for larger volumes of food, compared to thermal processing, due to “instant” hydrostatic pressure transmission.
Therefore, container thickness can be considered the main factor affecting heating rate. V. Barbosa-Cánovas and P. Juliano Table. 2. Factors affecting heat transfer during preheating of packaged foods Process variable System element Process factors Parameters Fluid temperature Preheating system • Type of system • Ratio of fluid mass:product mass (number of packages) • Racking system (separation between container, circulation between layers, package restraint to specified thickness) • Heat transfer aids (steam, steam/vapor, microwaves, radiofrequencies, circulation pumps) • Packaging material (composition, thickness) • Package thickness • Fill weight • Sample confining system (racks, trays, cassettes) • Container headspace (amount of air in the package) • Container shape • Distribution of food particulates • Composition of ingredients • Heat transfer coefficient • Heating rate Container geometry Target preheating temperature Product characteristics • Package thermal diffusivity* • Time to reach target temperature • Temperature equilibration time • Product thermal diffusivity* • Particulate size • Soluble solids • Physical state (fresh/ cooked, liquid, semisolid, frozen) • Food structure (homogeneity) • Occluded gases • Viscosity *Thermal diffusivity g is known as the ratio of the heat conducted to the heat stored and is calculated using the following expression: g =k/(r Cp), where k is the thermal conductivity, r is the specific density, and Cp is the specific heat thickness.
60°C) and (2) placing samples in a carrier, preheating up to target temperature, and equilibrating at target temperature. An alternative approach in step 2 is to preheat the food to a temperature greater than the target temperature. , 2005b). In both cases, two-stage preheating could result in improved productivity, especially in larger packages. Choosing this approach will depend on product composition and its sensitivity to long-time exposure to moderate temperatures. , 2004). 2. 2 for each element in the preheating system.