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Selection of Processing Temperature to Minimize Product Temperature Variability in Food Heating Processes

Paper ID Volume ID Publish Year Pages File Format Full-Text
19516 43072 2007 10 PDF Available
Title
Selection of Processing Temperature to Minimize Product Temperature Variability in Food Heating Processes
Abstract

Random variability in product thermal properties combined with non-uniformity in the process environment can cause a distribution in product temperature at the end of a heating stage. This unwanted dispersion can affect the integrity and profitability of the operation. The dispersion can be quantified with the statistics of range, minimum or variance. This paper demonstrates how the magnitude of this dispersion is sensitive to the level of processing temperature that is employed. It explains and gives a criterion by which the process environment can be judged as being either uniform or non-uniform. Furthermore the paper demonstrates that using a certain processing time will minimize the variance in product temperature. Using a case study, involving the heat treatment of foods, the strategies that can be employed to control product temperature dispersion, through selection of the process temperature, are outlined.

Keywords
heat transfer; random variability; temperature dispersion; process optimization
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Selection of Processing Temperature to Minimize Product Temperature Variability in Food Heating Processes
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 85, Issue 4, December 2007, Pages 344–353
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us