| Autor: |
Ricardo Simpson, J.A. Torres, Jorge Bouzas, H. Nasri |
| Rok vydání: |
1993 |
| Předmět: |
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| Zdroj: |
Journal of Food Engineering. 19:291-301 |
| ISSN: |
0260-8774 |
| DOI: |
10.1016/0260-8774(93)90048-o |
| Popis: |
The kinetic parameters (D121·1°C and z values) for the heat inactivation of a quality factor in conduction-heated canned food were evaluated by using the Complex optimization procedure and a numerical technique for heat-transfer calculations and quality-retention prediction. The jackknife method was used to evaluate experimental variability. This methodology was used to determine the D121·1°C and z values for thiamine destruction in pea puree (pH = 6·8, moisture content=80·8%, and thermal diffusivity, α = 1·8 × 10−7 m2/s). Retort-processing experiments involving the use of 303 × 406 cans filled with thiamine-enriched pea puree yielded a wide range of thiamine-retention values (29–70%). The D121·1°C and z values obtained were 304 ± 32 min and 30 ± 3°C, respectively. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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