Evaluation of Thermal Processing of Retortable Pouches Filled with Conduction Heated Foods Considering their Actual Shapes
SHWETA TANDON, Santi R. Bhowmik
Journal of Food Science
Abstract
ABSTRACT A computer model was developed to evaluate thermal processing of a retortable pouch containing a conduction heated food. In this model, a transient 2‐dimensional heat conduction equation was solved using a modified finite difference technique for a food‐filled retortable pouch considering its actual shape. The model was used to determine process time, mass average sterilizing value and nutrient retention to achieve a prefixed level of lethality in the pouched product for a given temperature profile of the heating medium. Temperature distributions and sterilizing values predicted by the developed model were compared with similar values obtained by applying a finite element technique with the aid of a package program (ANSYS). Close agreements were found between the developed model and the finite element technique.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
temperature distributions and sterilizing values compares developed model and finite element technique
“Temperature distributions and sterilizing values predicted by the developed model were compared with similar values obtained by applying a finite element technique with the aid of a package program (A...”
model determines process time, mass average sterilizing value, and nutrient retention
“The model was used to determine process time, mass average sterilizing value and nutrient retention to achieve a prefixed level of lethality in the pouched product for a given temperature profile of t...”
thermal processing evaluates retortable pouches
“A computer model was developed to evaluate thermal processing of a retortable pouch containing a conduction heated food. In this model, a transient 2‐dimensional heat conduction equation was solved us...”