Contribuição ao emprego do modelo da difusão na otimização do processamento térmico de alimentos enlatados

Autor:	Leo Kunigk, Gustavo Ferreira Leonhardt, Katy Regina Peotta Zanini
Rok vydání:	2011
Předmět:	General Computer Science Chemistry General Mathematics General Engineering Heat penetration General Physics and Astronomy Mineralogy Heat resistance General Chemistry Thermal treatment Thermal conduction Thermal diffusivity Canned foods General Earth and Planetary Sciences Food science
Zdroj:	Acta Scientiarum. Technology. 33
ISSN:	1807-8664 1806-2563
DOI:	10.4025/actascitechnol.v33i3.8788
Popis:	Contribution to employment of the diffusion model in the optimization of thermal processing of canned foods diffusion model in thermal processing. For foods that are warmed by conduction, knowledge of the thermal diffusivity property makes it possible to predict the rate of heat penetration inside the food to calculate thermal treatment. Other important variables in this process are the target organism, its heat resistance and the profile of heat penetration in food, making it possible to establish the appropriate thermal process to ensure the inactivation of bacteria capable of causing health risks and ensure the minimum possible deterioration of nutrients. Using the diffusion model and the principle of divided processes, this study showed it is possible to optimize the heat treatment in order to be able to reduce loss of nutrients in canned foods.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0a2568b199e029c5218f0b1de7329db0 https://doi.org/10.4025/actascitechnol.v33i3.8788 Zobrazit plný text záznamu