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首页> 外文期刊>Journal of Food Science >A Theoretical Study For Determination Of Quality Equivalent Points For Volume Average Quality Evaluation In Conduction Heating Canned Foods
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A Theoretical Study For Determination Of Quality Equivalent Points For Volume Average Quality Evaluation In Conduction Heating Canned Foods

机译：确定传导加热罐头食品中体积平均质量评估的质量当量点的理论研究

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摘要

In the present study, a set of quality equivalent points, that is, points where the retention of a particular quality attribute at the end of a thermal process is equal to the volume average quality retention, was determined for conduction heating products in cylindrical containers. For this, initially, the temperature distribution inside the product during the thermal process was numerically calculated, assuming uniform initial product temperature, constant heating and cooling medium temperatures, and infinite heat transfer coefficient between the cylinder walls and the heating or cooling medium. Next, remaining concentration data at the end of the process were obtained at various points within the container for a heat labile quality factor following lst-order degradation kinetics. Thereafter, the volume average remaining concentration for the quality parameter under consideration was calculated and the quality equivalent points were identified. The influence of product, quality factor, and process characteristics on the location of the quality equivalent points, was examined. For every case investigated, the entirety of quality equivalent points was modeled by the use of a single parameter, the empirical j value. For most cases of common practice, a j value between 0.34 and 0.40 was found appropriate for volume average quality retention calculations. Thus, by collecting temperature data during processing at a quality equivalent point, product quality at the end of the process can be assessed.
机译：在本研究中，为圆柱形容器中的传导加热产品确定了一组质量当量点，即在热过程结束时特定质量属性的保留等于体积平均质量保留的点。为此，首先，假设初始产品温度均匀，加热和冷却介质的温度恒定并且气缸壁与加热或冷却介质之间的传热系数无限大，则在数值上计算热处理过程中产品内部的温度分布。接下来，按照一级降解动力学，在容器内各个点获得热不稳定品质因数的过程结束时的剩余浓度数据。此后，计算所考虑质量参数的体积平均剩余浓度，并确定质量当量点。检查了产品，质量因数和过程特性对质量当量点位置的影响。对于每个调查的案例，都使用单个参数，即经验j值对整个质量等效点进行建模。对于大多数惯常做法，发现j值介于0.34和0.40之间是适合进行体积平均质量保留率计算的。因此，通过在加工过程中以质量等效点收集温度数据，可以评估过程结束时的产品质量。

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