INVESTIGADORES
RIBOTTA Pablo Daniel
artículos
Título:
Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation
Autor/es:
BADIN, E.E.; MERCATANTE, M.M.; MASCHERONI, R.H.; QUEVEDO-LEON, R.; IBARZ, A.; RIBOTTA, P.D.; LESPINARD, A.R.
Revista:
JOURNAL OF FOOD ENGINEERING
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2023
ISSN:
0260-8774
Resumen:
Pasteurization of crushed tomato in glass bottles was evaluated using a multiphysics model, aiming to understand the temperature profiles and quality losses during the heating and cooling stages of the process. In order to rigorously simulate the pasteurization process, a finite element model was built using experimentally measured product and heat transfer parameters (thermal conductivity, density, specific heat, and convective heat transfer coefficient) and the kinetics of thermal degradation of the quality parameters (color, lycopene and ascorbic acid). The developed model was successfully validated by considering both the temperature profile (R2 = 0.99) and quality losses (relative differences
