Arrhenius Kinetics as Applied to Product Constituent Losses in Ultra High Temperature Processing

Swartzel, K. R.

doi:10.1111/j.1365-2621.1982.tb12906.x

Cited by 53 publications

(47 citation statements)

References 13 publications

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“…As the flow rate of the process (1AE05 l min )1 ), the distance between the TC and the dimensions (length and internal radius; Table 1) of each section and of the system connections were known, the minimum residence time in each section could be determined using the maximum flow velocity of the juice in the tubes. Considering that the fluid (apple juice at 11°Brix) heated up and cooled down in an isothermal way, and knowing the heating ⁄ cooling temperatures of the medium (steam or hot ⁄ cold water) at each step, the Deindoerfer and Humphrey (1959) equation, re-arranged by Swartzel (1982), for the calculation of the temperature in spiral heat exchangers [eqn (2)] could be used.…”

Section: Survivor Count and Determination Of The Number Of Decimal Rementioning

confidence: 99%

Heat resistance and the effects of continuous pasteurization on the inactivation ofByssochlamys fulvaascospores in clarified apple juice

Sant’Ana

Rosenthal

Massaguer

2009

Journal of Applied Microbiology

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Aims: To determine thermal resistance, the effect of pasteurization temperature variations (c. 2°C) in a continuous system in the number of decimal reductions (n) of a Byssochlamys strain in clarified apple juice (CAJ). Methods and Results: Thermal destruction kinetics of Byssochlamys fulva IOC 4518 in thermal death tubes were determined at 85°, 90°, 92° and 95°C by using Weibull distribution frequency model. Three processes with different heating and holding temperatures (A: 94°, 92°C; B: 95°, 93°C; C: 96°, 94°C, respectively) were performed in a continuous system. Process time was 30 s. δ (time of first decimal reduction) values were: 42·98, 8·10, 3·62 and 1·81 min. Variable n ranged from 0·16 to >4·78 for process B (equivalent to industrial). Variable n (0·95–2·66 log CFU ml−1) were obtained in CAJ bottles processed under condition B, while process A resulted in total heat‐resistant mould (HRM) survival and process C in total HRM destruction. Conclusions: This study demonstrates that small variations in temperature during the CAJ pasteurization could result in elimination or survival of HRM due to its nonlogarithmic behaviour. Significance and Impact of the Study: This was the first study to use Weibull frequency method to model inactivation of HRM in fruit juices. Temperature variations could culminate in the presence of HRM in pasteurized juices even when low counts (<10 spores per 100 ml) were present in the raw materials.

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Section: Survivor Count and Determination Of The Number Of Decimal Rementioning

confidence: 99%

Heat resistance and the effects of continuous pasteurization on the inactivation ofByssochlamys fulvaascospores in clarified apple juice

Sant’Ana

Rosenthal

Massaguer

2009

Journal of Applied Microbiology

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“…They take no account of the conditions in the heating and cooling sections or the heating method employed, e.g., whether direct or indirect heating. These can have a major effect on the overall heat treatment and the heat-induced changes and quality of the product (Datta, Elliott, Perkins, & Deeth, 2002;Lewis & Heppell, 2000;Swartzel, 1982).…”

Section: Introductionmentioning

confidence: 98%

Predictions of some product parameters based on the processing conditions of ultra-high-temperature milk plants

Tran

Datta

Lewis

et al. 2008

International Dairy Journal

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“…Once the timetemperature function has been determined, the Equivalent Point (EP) (Swartzel, 1982(Swartzel, , 1986) of the system is calculated. The uniqueness of this point allows for constituent changes to be determined and evaluated in the usual isothermal way.…”

Section: Continuous Flow Methodsmentioning

confidence: 99%

Non-Isothermal Kinetic Data Generation for Food Constituents

Swartzel

1989

Food Properties and Computer-Aided Engineering of Food Processing Systems

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ABSTRACT.Two new non-isothermal methods for generating kinetic data for food constituents are examined.The first consists of a stirred batch reactor using linearly increasing temperature.The second employs a continuous flow reactor and a novel thermal evaluation method for defining the thermal treatment.The significance and implications of both methods are examined as related to each other and to classical data generation methods.

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Arrhenius Kinetics as Applied to Product Constituent Losses in Ultra High Temperature Processing

Abstract: Product constituent losses in ultra high temperature processing were examined with Arrhenius kinetics. An iteration procedure was utilized to develop time-temperature relationships for tubular heating systems. After introduction of the time-temperature rela-

Cited by 53 publications

References 13 publications

Heat resistance and the effects of continuous pasteurization on the inactivation ofByssochlamys fulvaascospores in clarified apple juice

Heat resistance and the effects of continuous pasteurization on the inactivation ofByssochlamys fulvaascospores in clarified apple juice

Predictions of some product parameters based on the processing conditions of ultra-high-temperature milk plants

Non-Isothermal Kinetic Data Generation for Food Constituents

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