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Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration

Title
Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration
Authors
Cheon, Hee SoonCho, Won-IlYi, Ji YoonChung, Myong-Soo
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2015
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
ISSN
1226-7708JCR Link2092-6456JCR Link
Citation
vol. 24, no. 5, pp. 1661 - 1666
Keywords
retorted tray meatballF-0finite element methodcomputer simulation
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
Optimum sterilization conditions for production of meatballs in retort trays using computer simulation for prediction of temperature profiles, F (0) values, and lethality of the heat treatment were determined. A finite element method (FEM) was developed for prediction of temperature history and F (0) values during thermal processing of retorted meatballs. The cold point, which is the geometric center of the meatball product where the temperature increase and decrease are slowest, was located at the innermost part of the retort tray. Lethality was strongly correlated with microbial inactivation, and the temperature profile predicted using the FEM developed based on computer simulation was accurate, based on experimental data. Optimization of sterilization conditions for retorted meatballs based on prediction of temperature and F (0) values using a mathematical model is possible.
DOI
10.1007/s10068-015-0215-8
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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