A review of development in and challenges of thermal processing over the past 200years — A tribute to Nicolas Appert

Featherstone, Susan

doi:10.1016/j.foodres.2011.04.034

Cited by 34 publications

(13 citation statements)

References 2 publications

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“…The procedure ends with the graphical construction of the function 1/ versus time and measurement of the area under this function, which yields the decimal reduction number and the process lethality = ⋅ 121. 1 .…”

Section: Review Of Canned Food Thermal Process Calculationsmentioning

confidence: 99%

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A New Mathematical Model for Food Thermal Process Prediction

Friso

2013

Modelling and Simulation in Engineering

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A mathematical model was developed to correlate the four heat penetration parameters of 57 Stumbo's tables (18,513 datasets) in canned food: (the difference between the retort and the coldest point temperatures in the canned food at the end of the heating process), ℎ / (the ratio of the heating rate index to the sterilizing value), (the temperature change required for the thermal destruction curve to traverse one log cycle), and , (the cooling lag factor). The quantities , , and , are input variables for predicting ℎ / , while , and ℎ / are input variables for predicting the value of , which is necessary to calculate the heating process time , at constant retort temperature, using Ball's formula. The process time calculated using the value obtained from the mathematical model closely followed the time calculated from the tabulated values (root mean square of absolute errors RMS = 0.567 min, average absolute error = 0.421 min with a standard deviation SD = 0.380 min). Because the mathematical model can be used to predict the intermediate values of any combination of inputs, avoiding the storage requirements and the interpolation of 57 Stumbo's tables, it allows a quick and easy automation of thermal process calculations and to perform these calculations using a spreadsheet.

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Section: Review Of Canned Food Thermal Process Calculationsmentioning

confidence: 99%

“…Featherstone [1] indicated that the nutritional value of properly processed canned food is as good as that of fresh or frozen food. To assure a safe canned product with minimal damage to organoleptic quality and nutritional value, it needs to optimize the thermal processing of the product through rigorous calculations [2].…”

Section: Introductionmentioning

confidence: 99%

A New Mathematical Model for Food Thermal Process Prediction

Friso

2013

Modelling and Simulation in Engineering

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“…Low temperature preservation/cold storage of food is known since prehistoric times, when people kept food products in caves, aware that food could be preserved for longer periods in cold places (Gavroglu, ). Conversely, the introduction of heat in food processing allowed for the preservation of food during long sea voyages, as used for instance by the French army of Napoleon Bonaparte thanks to the first developments by Nicholas Appert, published in his 1812 work “The Art of Preserving Foods for Many Years” (Featherstone, ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of strategies for preservation of microalgae Chlorella

Castelló

Pariente

Andrés

et al. 2017

J Food Process Preserv

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The biomass obtained from microalgae, such as Chlorella, is used to make dietary products, supplements and pharmaceuticals. However, microalgae are produced very far from consumption places. One of the most usual distribution forms is as a dry product, a process that entails high production costs and leads to the loss of certain nutritional properties. Therefore, the aim of this study was to evaluate alternative preservation strategies for microalgae Chlorella other than dehydration and freezing. To that end, sterilization, acidification, and packaging material were analyzed during 2 months of storage under different temperature and light exposure conditions. The results showed that color was modified considerably by sterilization, regardless of light exposure and type of package, whereas citric acid preserved color, especially at low storage temperatures. Furthermore, the study shows that acidification with 3.5% of citric acid and vacuum packaging are the recommended treatment for microalgae, without the need for cold storage. Practical applications Stabilization of microalgae Chlorella from production to consumption places could increase the possibilities of commercialization of this product, recently labeled “superfood” by the UN Food and Agriculture Organization. In order to preserve all their nutritional properties for at least 2 months, acidification with 3.5% of citric acid and vacuum packaging are the recommended treatments, without the need for cold storage.

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“…It is an important technique not only to preserve food products by extending the shelf life, but also to improve eating quality and increase food availability, security, and affordability [3]. Food products are heated for a certain period and temperature to achieve the safety standard of the commercial sterilization condition [4], where retorting is the most common approach [5].…”

Section: Introductionmentioning

confidence: 99%

Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting

Pursito

Purnomo

Fardiaz

et al. 2020

International Journal of Food Science

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Increasing energy cost has driven the food canning industries to optimize their energy consumption in order to produce safe and shelf-stable foods efficiently. In the mushroom canning industry, energy efficiency is very critical to improve product (price) competitiveness. This research aimed at demonstrating total steam consumption to achieve the same sterility level (F0-value) of canned mushroom by using different combinations of times and temperatures of retorting. Agaricus bisporus in brine contained in 300×407 cans was heat processed in a horizontal static retort. Three different retort temperatures (115, 121, and 130°C) and different operator processing times ranging from 2 to 97 minutes were employed to achieve different levels of F0-values. Our results showed that at the same level of sterility, steam consumption inversely decreased with the increase of retort temperature. At the same F0-value of 10 minutes, energy efficiency for up to 72.9% and 58.1% per batch of retorting was achieved by increasing the temperature from 115 to 130°C and 115 to 121°C, respectively. Since steam consumption is a major element of production costs in the canning industry, the selection of higher temperatures and shorter time of retorting will have a positive commercial impact due to the reduction of production costs.

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A review of development in and challenges of thermal processing over the past 200years — A tribute to Nicolas Appert

Cited by 34 publications

References 2 publications

A New Mathematical Model for Food Thermal Process Prediction

A New Mathematical Model for Food Thermal Process Prediction

Evaluation of strategies for preservation of microalgae Chlorella

Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting

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