INVESTIGADORES
DI SCALA Karina Cecilia
artículos
Título:
PREDICTING THERMAL RESPONSE OF CONDUCTIVE FOODS DURING START-UP OF PROCESS EQUIPMENT USING TRANSFER FUNCTIONS
Autor/es:
M.R. ANSORENA ; K.C. DI SCALA
Revista:
JOURNAL OF FOOD PROCESS ENGINEERING
Editorial:
Wiley-Blackwell
Referencias:
Año: 2010 vol. 31 p. 168 - 181
ISSN:
0145-8876
Resumen:
Transfer function approach to predict thermal histories of conductive foodstuffs when surroundings present different forcing functions during start-up of processes is reported. Food is assimilated to a delayed first-order system with unit gain and characterized by two parameters, the dead time (L) and the time constant (t). The comparison of experimental data with the proposed models for cooking as well as for retorting processes presented very satisfactory results when the equipment evolved as first-order, second-order and bounded integrating systems.
