Biological validation of mathematical modeling of the thermal processing of particulate foods: The influence of heat transfer coefficient determination

Cacace, Domenico; Palmieri, Luigi; Pirone, G.; Dipollina, Giuseppe; Masi, Paolo; Cavella, Silvana

doi:10.1016/0260-8774(94)90123-6

Cited by 17 publications

(6 citation statements)

References 15 publications

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“…The range of Biot numbers found in the present study falls around the range (0.1 to 40) specified for conditions involving both internal and external resistances to heat transfer (Heldman and Singh 1981). The h, values found in the present study fall in the lower end of the overall range (100-5000 W/m2C) reported in the Literature (Chandarana et al 1988;Chang and Toledo 1989;Alhamdan et al 1990;Chandarana et al 1990;Zuritz et al 1990;Mwangi et al 1993;Astrom and Bark 1994;Cacace et al 1994;Balasubramaniam and Sastry 1994a,b;Zitoun and Sastry 1994a,b). Generally, the h, values were under the 500 W/m2C mark reported as the upper limit for aseptic processing considerations (Lee et al 1990).…”

Section: Fluid To Particle Heat Transfer Coefficientssupporting

confidence: 60%

FLUID‐TO‐PARTICLE CONVECTIVE HEAT TRANSFER COEFFICIENT AS EVALUATED IN an ASEPTIC PROCESSING HOLDING TUBE SIMULATOR

Awuah

Ramaswamy

Simpson

et al. 1996

J Food Process Engineering

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A pilot scale aseptic processing holding tube simulator was fabricated for evaluating fluid-to-particle convective heat transfer coencients at temperatures up to 1 IOC. me simulator was calibrated to give carrier fluid flow rate as a function of CMC concentration, temperature, pump rpm and pipe diameter. Fluid-to-particle heat transfer coeflcients (hfJ were estimated with model and real foodparticles held stationary in a moving liquid. Data were gathered under various conditions: CMC concentration (0 -1.0% w/w), flow rate (1.0 -1.9 x 104m3/s) andparticle size (diameter : 21 and 25.4 mm; length: 24 and 25.4 mm).Depending on operating conditions, average heat transfer coeficients (hd ranged from 100 to 700 W/m2C with corresponding Biot numbers (Bi) ranging from 10 to 50. CMC concentration, fluid temperature and flow rate, as well as their interactions, had sign@cant effect (jJ < 0.05) on hfp for both Teflon and potato particles. Some differences were observed with respect to the associated hfp for Teflon and potatoes due probably to differences in their structural/textural characteristics. Heat transfer coeflcient associated with cooling were signijicantly lower (jJ < 0.05) than those associated with heating.

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Section: Fluid To Particle Heat Transfer Coefficientssupporting

confidence: 60%

FLUID‐TO‐PARTICLE CONVECTIVE HEAT TRANSFER COEFFICIENT AS EVALUATED IN an ASEPTIC PROCESSING HOLDING TUBE SIMULATOR

Awuah

Ramaswamy

Simpson

et al. 1996

J Food Process Engineering

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“…Consequently, the National Food Processors Association (NFPA) concentrated its energy on the development of protocols for the validation of aseptic processes for particulate foods (Chandarana and Unverferth 1996). Cacace et al. (1994) used biological validation to compare experimental with computational lethality, applying large particle foods in a model system, e.g., 1 cm potato cubes inoculated with yeasts.…”

Section: Introductionmentioning

confidence: 99%

Biological Validation of Tomato Pulp Continuous Heat Process

Pacheco¹,

Massaguer²

2004

J Food Process Engineering

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This research validated the commercial process applied to tomato pulp (pH 4.3 and 8 Brix) packed in Tetra Brik packages. Spores of Bacillus coagulans and Neosartorya fischeri were selected as targets. The heat resistance of both microorganisms, tested independently, was compared. The redesigned thermal processes were carried out in a aseptic processing and tested by indirect inoculation and retrieval with spores immobilized in alginate/tomato balls. The results showed that processes for 30 s at 115C or greater did not allow the survival of heat‐resistant molds. For bacterial spores, processes for 30 s at 109C or greater showed no survivors. Although, 30 s at 115C will control both types of spoilage spores, concern for possible C. botulinum growth attributed to metabiosis in product with varying initial populations of molds and residual oxygen content dictated, a process recommendation of 60 s at 126C for safety reasons.

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“…Heat penetration measurements for a food particle traveling through an aseptic processing system are difficult and not practical at the present time without restricting the free movement of food particles (Sastry 1986; Lee and Singh 1990; Heldman 1992; Maesmans and others 1994). Due to challenges encountered in measuring the temperature of moving particles in aseptic processing systems, several alternatives have been considered, such as biological validation techniques (Cacase and others 1994), moving thermocouple methods (Sastry 1992; Zitoun and Sastry 1994a), liquid crystal technique (Zitoun and Sastry 1994b), time temperature integrators (Guiavarc'h and others 2002), melting point indicators (Mwangi and others 1993), and relative velocity methods (Balasubramaniam and Sastry 1994).…”

Section: Introductionmentioning

confidence: 99%

Design of Conservative Simulated Particles for Validation of a Multiphase Aseptic Process

Jasrotia

Šimunović

Sandeep

et al. 2008

Journal of Food Science

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Simulated food particles with conservative (fast moving and slow heating) properties are required for validation of multiphase aseptic processing for production of shelf-stable low-acid foods. The validation process requires simulated particles to contain residence time tags, thermosensitive implants, and/or bioloads for temperature detection, time-temperature integration, and bactericidal efficacy confirmation. Conservative particle design (CPD) software was used to determine the wall thickness required for conservative behavior of such particles made with polypropylene (PP) and polymethylpentene (PMP) of wall thickness 1 mm (0.0393 inches) and 2 mm (0.0787 inches) containing tube inserts. Thermocouples were inserted in the simulated and real food particles and the particles were heated up to 127 degrees C under pressurized (24 psi) conditions. Based on the heating rates of the real and simulated particles, an appropriate simulated particle was identified for each type of real food particle. This would allow a food processor to use these designed particles with an appropriate tube insert (diameter) to validate an aseptic process for a multiphase food containing any or all the above tested food materials.

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Biological validation of mathematical modeling of the thermal processing of particulate foods: The influence of heat transfer coefficient determination

Cited by 17 publications

References 15 publications

FLUID‐TO‐PARTICLE CONVECTIVE HEAT TRANSFER COEFFICIENT AS EVALUATED IN an ASEPTIC PROCESSING HOLDING TUBE SIMULATOR

FLUID‐TO‐PARTICLE CONVECTIVE HEAT TRANSFER COEFFICIENT AS EVALUATED IN an ASEPTIC PROCESSING HOLDING TUBE SIMULATOR

Biological Validation of Tomato Pulp Continuous Heat Process

Design of Conservative Simulated Particles for Validation of a Multiphase Aseptic Process

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