Thermal Process Calculations Through Ball’s Original Formula Method: A Critical Presentation of the Method and Simplification of its Use Through Regression Equations

Stoforos, Nikolaos G.

doi:10.1007/s12393-010-9014-4

Cited by 24 publications

(19 citation statements)

References 31 publications

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“…Considering that the retort temperature is usually not greater than approximately 140 ∘ C (284 ∘ F), the initial temperature of the coldest point , considered for the calculation of ℎ , has a value lower than 100 ∘ C. For any value, a temperature lower than 100 ∘ C produces a negligible contribution to lethality when is lower than approximately 15 ∘ C (26 ∘ F) [4]. In fact, in this case, Ei(−(2.3 ⋅ 44.4)/ ) → 0, and then, with no significant error, the equation of ℎ can be simplified as follows:…”

Section: Mathematical Modelmentioning

confidence: 99%

“…To improve the validation of the mathematical model of this work, it was instead used a modified Ball's formula by a corrective coefficient, which was found dependent on and as follows: (123/ ) 0.1⋅ . Therefore the modified Ball's formula was = ( 123 ) Figure 5 and Table 1 provide a comparison of the process time calculated using values from the mathematical model described in this work and formula (29), and values from Stumbo's tables [7] and formula (4). Table 1 shows also that the process time calculated using this mathematical model is closer to the values calculated Process time using Stumbo's data (min) Figure 5: Comparison of the process time, calculated using values from Stumbo's tables [7], and the mathematical model of this work.…”

Section: Calculationmentioning

confidence: 99%

“…The fundamental concepts on which it was based served as foundation for the development of the more sophisticated procedures [4].…”

Section: Introductionmentioning

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: Mathematical Modelmentioning

confidence: 99%

Section: Calculationmentioning

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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“…Integrated process lethality was determined for the heating ( F h ) and cooling ( F c ) portions of the curve and for the overall curve ( F ) by finding the area under the curve according to equation 2 (Stoforos 2010), assuming E. coli O157:H7 as the target pathogen. where T = product temperature; T R = reference temperature; t = time; z = temperature increase required for a 10-fold decrease in the decimal reduction time ( D T ).…”

Section: Methodsmentioning

confidence: 99%

Heat penetration and thermocouple location in home canning

Etzel

Willmore

Ingham

2014

Food Science & Nutrition

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We processed applesauce, tomato juice, and cranberries in pint jars in a boiling water canner to test thermal processing theories against home canning of high-acid foods. For each product, thermocouples were placed at various heights in the jar. Values for fh (heating), fcl (cooling), and F82.2°C (lethality) were determined for each thermocouple location, and did not depend substantially on thermocouple location in accordance with heat transfer theory. There was a cold spot in the jar, but the cold spot during heating became the hot spot during cooling. During heating, the geometric center was the last to heat, and remained coldest the longest, but during coooling, it was also the last to cool, and remained hottest the longest. The net effect was that calculated lethality in home canning was not affected by thermocouple location. Most of the lethality during home canning occurred during air cooling, making cooling of home canned foods of great importance. Calculated lethality was far greater than the required 5-log reduction of spores in tomato juice and vegetative cells in cranberries, suggesting a wide margin of safety for approved home-canning processes for high-acid foods.

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“…A partir do método desenvolvido por Ball (1923), não apenas a rotina de cálculos foi facilitada, como também passou a ser possível a simulação. O Método de Ball foi o precursor de uma série de metodologias mais recentes, mas, em razão da sua versatilidade, é ainda amplamente usado na indústria e considerado um exemplo de uso inteligente da matemática em processos de alimentos (STOFOROS, 2010).…”

Section: Introductionunclassified

Aplicabilidade do método de Ball para o cálculo da letalidade de processos de esterilização em autoclaves a vapor desaeradas por água

Berteli

Berto

Vitali

2013

Braz. J. Food Technol.

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ResumoA letalidade, ou valor F, é uma grandeza utilizada para a representação do efeito do tratamento térmico nos alimentos e indica a intensidade desse tratamento em relação à morte de um micro-organismo alvo. O Método de Ball é muito útil e versátil, e a partir de parâmetros de penetração de calor, j h e f h , específicos para cada produto, permite o cálculo da intensidade de um processo térmico de esterilização em autoclaves. O objetivo deste estudo foi verificar a aplicabilidade do Método de Ball para o cálculo do valor F 0 em produtos esterilizados em uma autoclave a vapor desaerada por água. Essa desaeração é um procedimento alternativo e baseia-se na expulsão do ar através do enchimento do equipamento com água. Os valores de F 0 obtidos pelo Método de Ball nos processos com desaeração por água e desaeração convencional foram comparados com os valores de F 0 calculados para os processos através do Método Genérico. Os resultados dos valores de F 0 calculados pelo método de Ball para os processos utilizando desaeração por água sempre foram inferiores aos obtidos pelo Método Genérico. As diferenças nos valores de F 0 entre as duas metodologias de cálculo foram semelhantes quando se compararam os processos de desaeração por água e convencional, confirmando a aplicabilidade do Modelo de Ball em processos de esterilização em autoclave a vapor desaerada por água. Palavras-chave:Termoprocessamento; Método de Ball; Letalidade; Autoclave; Clostridium botulinum. SummaryLethality or the F value is a measure used to represent the effect of thermal treatment on foods, and denotes the intensity of such a treatment as concerns the death of a certain target microorganism. The Ball method is very useful and versatile in calculating the intensity of a thermal sterilization process carried out in retorts, based on the heat penetration parameters, jh and fh, specific for each product. The objective of this study was to verify the applicability of the Ball method in calculating the F 0 values for products sterilized in steam retorts, previously vented using water. Such venting is an alternative procedure based on expelling the air by filling the equipment with water. The F 0 values calculated for both venting processes (water and conventional) using the Ball method, were compared with the F 0 values calculated using the Generic Method. For the processes vented using water, the F0 values calculated using the Ball method have always been lower than those obtained by Generic method. The differences in F 0 value obtained between the two venting processes (water and conventional) using the two calculation methods were similar, confirming the applicability of the Ball method in sterilization processes in water vented steam retorts. Campinas, v. 16, n. 3, p. 243-252, jul./set. 2013 DOI: http://dx.doi.org/10.1590 Aplicabilidade do método de Ball para o cálculo da letalidade de processos de esterilização em autoclaves a vapor desaeradas por água BERTELI, M. N. et al. http://bjft.ital.sp.gov.br Braz. J. Food Technol

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Thermal Process Calculations Through Ball’s Original Formula Method: A Critical Presentation of the Method and Simplification of its Use Through Regression Equations

Cited by 24 publications

References 31 publications

A New Mathematical Model for Food Thermal Process Prediction

A New Mathematical Model for Food Thermal Process Prediction

Heat penetration and thermocouple location in home canning

Aplicabilidade do método de Ball para o cálculo da letalidade de processos de esterilização em autoclaves a vapor desaeradas por água

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