Computer Codes and Their Application Micro-Computer Program for Determining the Unique Time-Temperature Associated With the Equivalent Point Method of Thermal Evaluation

Sadeghi, Farshid; Hamid-Samimi, M. H.; Swartzel, K. R.

doi:10.1111/j.1745-4549.1986.tb00029.x

Cited by 15 publications

(8 citation statements)

References 4 publications

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“…When Eq (11) and (12) are applied to several (G-Ea) pairs, results show that values of T e and t e obtained differ slightly (Sadeghi et al, 1986;Maesmans et al, 1995;Welt et al, 1997). Consequently, this resulted in multiple intersection points on EPM plots.…”

Section: Development Of a New Epm Line Intersection Proceduresmentioning

confidence: 97%

“…Two procedures commonly used to estimate t e and T e are Linear Regression (LR) analysis, and Line Intersection (LI) method (Swartzel, 1982;Sadeghi et. al., 1986).…”

Section: Theoretical Considerations Mathematical Development Of the Epmmentioning

confidence: 99%

“…It has been observed that a perfect intersection point may not always be obtained. Sadeghi et al (1986) attributed the problem to possible thermocouple errors and computational limitations of computers available at that time. Nunes and Swartzel (1990), Nunes (1993), and Maesmans (1993) have investigated the problem of non-perfect intersection.…”

mentioning

confidence: 99%

“…Welt et al (1997) found that the assumption of an equivalent point for thermal systems was invalid and they demonstrated this using example calculations. They concluded that since neither thermocouple errors nor numerical integration inaccuracies (suggested by Sadeghi et al, 1986) affected the computations, kinetic parameters estimated with the EPM might not be accurate. However, employing the EPM as a first iteration, they developed the Paired Equivalent Isothermal Exposure (PEIE) method.…”

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confidence: 99%

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1999

Journal of Food Science

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Section: Development Of a New Epm Line Intersection Proceduresmentioning

confidence: 97%

“…Two procedures commonly used to estimate t e and T e are Linear Regression (LR) analysis, and Line Intersection (LI) method (Swartzel, 1982;Sadeghi et. al., 1986).…”

Section: Theoretical Considerations Mathematical Development Of the Epmmentioning

confidence: 99%

mentioning

confidence: 99%

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confidence: 99%

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1999

Journal of Food Science

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“…The circulating heating medium, inlet, and outlet temperatures of the processor and meat temperatures were monitored and recorded at 5-s intervals with an IBM Personal Com-puter 4 using LabTech Notebook software. 5 Equivalent processing time and temperature of the meat was calculated for each thermocouple using the Equivalent Point Method (Sadeghi et at, 1986). The processing conditions were designed to deliver a theoretical 12 logio reduction of Clostridium botulinum spores based on activation energy (E a ) and pre-exponential constant (A 0 ) values of 74,115 cal and 2 x 10 40 , respectively (Diendoerfer and Humphrey, 1959).…”

Section: Aseptic Heating Treatmentsmentioning

confidence: 99%

Pretreatment Effects on the Texture and Integrity of Aseptically Processed Chicken Meat Particulates

Dawson

Sheldon

1993

Poultry Science

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The effect of presoaking and freezing of uncooked spent fowl breast meat prior to aseptic processing on yield, texture, water holding capacity, and volatile profile of meat strips was investigated. Meat strips were submerged for 15 h in a solution of 3.0% salt, .3% sodium polyphosphate, 2% sorbitol, and 2% sucrose, frozen, and heated in a high-temperature, short-time aseptic processor utilizing an aqueous heat exchange medium containing 1.5% salt.The salt and sugar presoak treatment significantly improved the total meat processing yield by approximately 15% over meat strips presoaked in water alone. Furthermore, reductions in Kramer shear values of 36.5%, which agreed with the texture profile panel results, were detected in the strips soaked in salt and sugar. Freezing meat strips prior to heat processing helped to maintain meat integrity throughout aseptic processing. Although textural quality losses due to aseptic processing were minimized by presoaking in salts and sugars, losses in meat moisture content and tenderness were detected throughout 49 days of refrigerated storage. Compared to the water-soaking treatment, lower concentrations of lipid autoxidation products were initially detected in breast strips soaked in the salt and sugar solution. These results indicate that the observed toughening effect, previously detected in aseptically processed chicken meat, can be reduced by presoaking the meat in a salt and sugar solution prior to aseptic processing. Moreover, meat particle integrity can be maintained by aseptic processing of frozen meat. (

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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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Computer Codes and Their Application Micro-Computer Program for Determining the Unique Time-Temperature Associated With the Equivalent Point Method of Thermal Evaluation

Cited by 15 publications

References 4 publications

Untitled

Untitled

Pretreatment Effects on the Texture and Integrity of Aseptically Processed Chicken Meat Particulates

Non-Isothermal Kinetic Data Generation for Food Constituents

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