A New Mathematical Solution for Packaged Food Thermal Processing

Zamora, William Rolando Miranda; Villarreyes, Susana Soledad Chinchay; Povis, Nelly Luz Leyva; More, Leandro Alonso Vallejos; Chero, Manuel Jesús Sánchez; Panca, Cynthia Milagros Apaza; Morales, María Verónica Seminario

doi:10.1007/978-3-030-51981-0_49

Cited by 2 publications

(1 citation statement)

References 7 publications

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“…The Combined General Method (CGM) was proposed by William R. Miranda-Zamora, and Arthur A. Teixeira in 2012, as its name says it is a combination of the two previous General Methods [2,15]. Both General Methods and Formula Methods can be solved using software or computer applications [21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Computational Applications for the Evaluation and Simulation of the Thermal Treatment of Canned Foods

Miranda-Zamora¹,

Tirado-Kulieva²,

Ricse³

2022

A Glance at Food Processing Applications

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Throughout this chapter we will explore the computational applications that can help us in the evaluation, calculation and simulation of the thermal treatment of canned foods. Although some basic principles of microbial death kinetics will be recalled, the course is basically focused on the exploration and use of computational applications to evaluate and simulate the heat treatment of low-acid foods, considering C. botulinum as the reference microorganism. I hope that this book chapter will be useful for you and that you will be able to explore all the contents that are planned to be developed: General and technical aspects of the heat treatment of canned foods, heat penetration studies of canned foods, heat treatment evaluation General method, calculation and prediction of heat treatment by Ball’s Method, heat treatment modeling and simulation, and optimization of heat treatment.

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Section: Introductionmentioning

confidence: 99%

Computational Applications for the Evaluation and Simulation of the Thermal Treatment of Canned Foods

Miranda-Zamora¹,

Tirado-Kulieva²,

Ricse³

2022

A Glance at Food Processing Applications

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Atributos de penetración de calor en langostinos procesados térmicamente en envases de vidrio

Celi¹,

Zamora²,

Valladares

et al. 2021

RDLUZ

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El procesado térmico es una operación vital en el área de la conservación de alimentos. La conserva en vidrio permite extender la durabilidad de los productos. Se estudiaron las características de penetración por calentamiento del producto procesado en retorta por aplicación de vapor de agua. Las conservas de langostino (Litopenaeus vannamei) contenidas en envases de vidrio y en medio de salmuera, se procesó térmicamente hasta valores mínimos de F0 de 5,16 min, 2,61 min, 1,06 min y 0,73 min a 121°C. Los valores de penetración de calor se registraron para cada minuto de procesamiento con el registrador de temperatura. Se observó que el tiempo para alcanzar la temperatura de retorta 121°C osciló entre 19 min a 27 min en vapor de agua. Los parámetros de penetración de calor de las conservas de langostinos en vidrio oscilaron entre fh entre 7,94 a 24,1 min y jh entre 0,66 a 2,65. El tiempo de proceso total pronosticado con el método de Ball modificado osciló entre 19,69 a 57,92 min para las conservas de langostinos en salmuera en vidrio esterilizadas en vapor de agua. Los atributos de penetración de calor, en las conservas de langostinos en salmuera en vidrio, permitieron lograr la esterilidad comercial.

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A New Mathematical Solution for Packaged Food Thermal Processing

Cited by 2 publications

References 7 publications

Computational Applications for the Evaluation and Simulation of the Thermal Treatment of Canned Foods

Computational Applications for the Evaluation and Simulation of the Thermal Treatment of Canned Foods

Atributos de penetración de calor en langostinos procesados térmicamente en envases de vidrio

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