Temperature evolution inside liquid foods of different viscosity during reciprocal agitated processing in the shaka retort

Verheyen D., Altin O., Sarghini F., Skipnes D., Skara T., Van Impe J. F., ...Daha Fazla

11th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2020, Ghent, Belçika, 6 - 10 Eylül 2020, ss.39-42 identifier

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Basıldığı Şehir: Ghent
  • Basıldığı Ülke: Belçika
  • Sayfa Sayıları: ss.39-42
  • Anahtar Kelimeler: Product viscosity, Reciprocal agitation retort, Shaka, Temperature evolution, Thermal processing
  • Ankara Üniversitesi Adresli: Evet

Özet

© 2020 EUROSIS. All Rights Reserved.The influence of food product viscosity on the temperature evolution inside the products during agitated retort processing (i.e., Shaka process) was evaluated in two artificial model food products varying in viscosity (i.e., a low-viscosity liquid, "liquid", and a high-viscosity liquid, "xanthan"), and for a more simple distilled water case. The temperature increased the fastest in the distilled water, followed by the liquid and xanthan system. Temperature evolution for the distilled water case was effectively simulated using a previously developed mathematical model. In future studies, the modelled temperature profiles could be linked to thermal inactivation dynamics of pathogenic bacteria.