Modelling of heat transfer in glass jars with particulated foods immersed in a liquid medium.

LESPINARD, A. R.; SALGADO, P. R.; ROCHE, L. A.; MASCHERONI, R. H.

Nápoles, Italia.

Congreso; 4th International Conference on simulation and Modelling in the Food and Bio Industry 2006. FOODSIM´2006.; 2006

A sigmoid model is proposed for the simulation of food temperature evolution during the processing of preserves in low capacity sterilizers. Predicted results are compared against a formula method  (exponential), widely used in the simulation and control of industrial processes. The proposed model resulted to be simple and accurate for the prediction of thermal histories of foods of different shapes and sizes sterilized in glass jars, and may be very useful for low volume processors. The exponential model did not provide accurate predictions for these processing conditions.