CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Application of transfer functions to canned seafood thermal processing
Autor/es:
MARÍA R. ANSORENA; CARLOS DEL VALLE; VIVIANA O. SALVADORI
Revista:
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Referencias:
Año: 2008
ISSN:
1082-0132
Resumen:
The design and optimization of thermal processing of foods needs accurate dynamic models to ensure safe and high quality food products. This work presents the development and experimental validation of a dynamic model (discrete transfer function) for the thermal processing of tuna fish in steam retorts. Transfer functions had been demonstrated to be a useful tool to predict thermal histories, especially under variable operating conditions. The transfer function coefficients were obtained numerically, using commercial software of finite elements (COMSOL Multiphysics) to solve the heat transfer balance. The objective of this work is to study the dependence of transfer function coefficients on the characteristic dimensions of cylindrical containers (diameter and height), and the sampling interval. A simple equation, with two empirical parameters that depends on the container dimensions, represents the behavior of transfer function coefficients with very high accuracy. The methodology was validated with experimental runs performed in a batch retort. Therefore, the developed methodology simplifies the calculus involved in the solution of heat balances with variable external conditions.