Quality parameters assessment in kiwi jam during pasteurization. Modelling and optimization of the thermal process

A.R. LESPINARD; R. BAMBICHA; R.H. MASCHERONI

FOOD AND BIOPRODUCTS PROCESSING

INST CHEMICAL ENGINEERS

Año: 2012 vol. 90 p. 799 - 808

0960-3085

This work focuses on the optimization of the pasteurization process in kiwi jams, considering the influence of the containers size on the quality parameters through experimental measurements and kinetic models. A numerical finite element model was developed with the purpose of simulating the energy transfer during the retort thermal processing of the product. The temperatures predicted by the simulations were successfully validated against exper- imental data (average relative differences < 5%). These temperatures were incorporated into the kinetic model that described the quality variations which corresponded well with the texture and colour variations experimentally measured. As a result the validated numerical model was used to design and evaluate equivalent thermal processes which allowed determine optimal operating conditions. These results could contribute to the optimization of thermal processing of kiwi jam in order to minimize quality losses, such as texture, colour and nutritional value.