Kinetic Parameter Estimation in Conduction Heating Foods Subjected to Dynamic Thermal Treatments

Autor:	B. A. Welt, A. A. Teixeira, B. J. Smittle, G. H. Smerage, M. O. Balaban, D. E. Hintinlang
Rok vydání:	1997
Předmět:	Arrhenius equation Work (thermodynamics) Chemistry Analytical chemistry Thermodynamics Activation energy Kinetic energy Thermal conduction Retort Isothermal process law.invention symbols.namesake Reaction rate constant law symbols Food Science
Zdroj:	Journal of Food Science. 62:529-534
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1997.tb04423.x
Popis:	The purpose of this work was to develop a means for determining product and process specific thermal kinetic parameters of constituents in foods that do not heat uniformly. The concept of the method of Paired Equivalent Isothermal Exposures (PEIE) was developed for such products. The ability of the PEIE to define Arrhenius parameters from simulated retort experiments was demonstrated. The PEIE was applied to survival data from retort experiments of canned pea puree inoculated with Bacillus stearothermophilus spores (NCA 1518). Mean activation energy and reaction rate constant (at 121.1°C) of the spores in retort processed canned pea puree were E a = 250 (± 15) kJ/mol and k 121.1°C = 0.26 (0.23 < k 121.1°C < 0.30) min -1 , respectively.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b64f2201bccbdbd028a747a70e9cde77 https://doi.org/10.1111/j.1365-2621.1997.tb04423.x Zobrazit plný text záznamu Plný text