Sigmoid model: Application to heat transfer in vegetable preserves sterilized in glass jars
A sigmoid model is proposed for the simulation of food temperature evolution during the processing of preserves in batch low capacity sterilizers. Predicted results are compared against experimental data and a formula method (exponential) widely used in the simulation and control of industrial proce...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2008 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/149020 |
| Acceso en línea: | http://hdl.handle.net/11336/149020 |
| Access Level: | acceso abierto |
| Palabra clave: | MODELLING HEAT TRANSFER GLASS CONTAINERS PARTICULATED FOODS SIGMOID MODEL https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Sumario: | A sigmoid model is proposed for the simulation of food temperature evolution during the processing of preserves in batch low capacity sterilizers. Predicted results are compared against experimental data and a formula method (exponential) widely used in the simulation and control of industrial processes. The proposed model result to be simple and accurate for the prediction of thermal histories of foods of different shapes and sizes sterilized in glass jars of different sizes, and may be very useful for low volume processors. The exponential model did not provide accurate predictions for these processing conditions. |
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