Thermal Food Processing

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Simulating Thermal Food Processes Using Deterministic Models 91 FIGURE 3.10 Heat conduction equation for finite cylinder expressed in finite differences for numerical solution by computer iteration. (From Teixeira, A.A. and Manson, J.E., Food Technol., 36, 85–90, 1982. With permission.) computer model. This expression is the classic partial differential equation for two-dimensional unsteady heat conduction in a finite cylinder and can be written in the form of finite differences for numerical solution by digital computer, as shown in Figure 3.10. The finite differences are discrete increments of time and space defined as small intervals of process time and small increments of container height and radius (∆t, ∆h, and ∆r, respectively). As a framework for computer iterations, the cylindrical container is imagined to be subdivided into volume elements that appear as layers of concentric rings having rectangular cross sections, as illustrated in Figure 3.11 for the upper half of the container. Temperature nodes are assigned at the corners of each volume element on a vertical plane, as shown in Figure 3.12, where I and J are used to denote the sequence of radial and vertical volume elements, respectively. By assigning appropriate boundary and initial conditions to all the temperature nodes (interior nodes set at initial product temperature, and surface nodes set at retort temperature), the new temperature reached at each node can be calculated after a short time interval (∆t) that would be consistent with the thermal diffusivity of the product obtained from heat penetration data (f h). This new temperature distribution is then taken to replace the initial one, and the procedure repeated to calculate the temperature distribution after another time interval. In this way, the temperature at any point in the container at any instant in time is obtained. At the end of process time, when steam is shut off and cooling water is admitted to
92 Thermal Food Processing: New Technologies and Quality Issues FIGURE 3.11 Subdivision of a cylindrical container for application of finite differences. (From Teixeira, A.A. et al., Food Technol., 23, 137–143, 1969.) Center-line r r I, J+1 I–I, J I, J I+I, J Mid-plane I, J–1 FIGURE 3.12 Labeling of grid nodes in matrix of volume elements on a vertical plan for application of finite differences. (From Teixeira, A.A. et al., Food Technol., 23, 137–143, 1969.) R h H y
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Thermal Food Processing
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87. Polysaccharide Association Stru
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133. Handbook of Frozen Foods, edit
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Published in 2006 by CRC Press Tayl
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Various alternative thermal process
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Professor Sun is a fellow of the In
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Antonio Martínez Instituto de Agro
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Contents Part I: Modeling of Therma
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Chapter 17 Pressure-Assisted Therma
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1 CONTENTS Thermal Physical Propert
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Thermal Physical Properties of Food
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2 CONTENTS Heat and Mass Transfer i
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Heat and Mass Transfer in Thermal F
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Heat and Mass Transfer in Thermal F
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Modeling Thermal Processing Using C
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6 CONTENTS Thermal Processing of Me
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Thermal Processing of Meat Products
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7 CONTENTS Thermal Processing of Po
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Thermal Processing of Poultry Produ
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9 CONTENTS Thermal Processing of Da
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Thermal Processing of Dairy Product
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10 CONTENTS UHT Thermal Processing
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UHT Thermal Processing of Milk 301
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11 CONTENTS Thermal Processing of C
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Thermal Processing of Canned Foods
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12 CONTENTS Thermal Processing of R
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Thermal Processing of Ready Meals 3
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14 CONTENTS Ohmic Heating for Food
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Ohmic Heating for Food Processing 4
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15 CONTENTS Radio Frequency Dielect
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Radio Frequency Dielectric Heating
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16 CONTENTS Infrared Heating Noboru
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Infrared Heating 495 0.78 1.4 Far-i
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Infrared Heating 497 A black body a
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Infrared Heating 499 Spectral atten
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Infrared Heating 501 Axial Distance
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Infrared Heating 503 the calculated
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Infrared Heating 505 TABLE 16.1 Com
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Infrared Heating 513 Degradation ra
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Infrared Heating 519 Temperature (
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Infrared Heating 521 and thawing ti
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Infrared Heating 523 15. T Takeo. F
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Infrared Heating 525 55. CM Liu, N
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622 Index Aspergillus niger, 448 At
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628 Index dielectric properties of,
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630 Index Joule heating, see Ohmic
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636 Index Reynolds stress models, 5
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638 Index Tea, 451, 510 Temperature
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640 Index Wax beans, 398, 411 Web s
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Thermal Food Processing

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