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Abstract:

The errors in calculations of blanching time and enzyme inactivation (decimal reduction time) when one common value of thermal diffusivity is adopted for all vegetables are considered. Different rates of heat transfer (negligible heat transfer resistance and blanching in water by natural convection), food size, decimal reduction time of the enzyme (D), and reciprocal slope of the log D vs. temperature curve (parameter z), were analysed. These variables influenced the blanching time more than the thermal diffusivity and consequently, for many industrial situations, a single thermal diffusivity value of 1.5 x 10‐7m2s‐1 could be used without causing significant errors in blanching calculations. Copyright © 1993, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:Errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables
Autor:HOUGH, G.; ALZAMORA, S.M.
Filiación:Instituto Superior Experimental de Technologia Alimentaria, Buenos Aires, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Buenos Aires, Ciudad Universitaria Nuñez, Buenos Aires, Argentina
Palabras clave:Enzyme inactivation; heat transfer; mathematical modelling
Año:1993
Volumen:28
Número:3
Página de inicio:229
Página de fin:239
DOI: http://dx.doi.org/10.1111/j.1365-2621.1993.tb01268.x
Título revista:International Journal of Food Science & Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v28_n3_p229_HOUGH

Referencias:

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Citas:

---------- APA ----------
HOUGH, G. & ALZAMORA, S.M. (1993) . Errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables. International Journal of Food Science & Technology, 28(3), 229-239.
http://dx.doi.org/10.1111/j.1365-2621.1993.tb01268.x
---------- CHICAGO ----------
HOUGH, G., ALZAMORA, S.M. "Errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables" . International Journal of Food Science & Technology 28, no. 3 (1993) : 229-239.
http://dx.doi.org/10.1111/j.1365-2621.1993.tb01268.x
---------- MLA ----------
HOUGH, G., ALZAMORA, S.M. "Errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables" . International Journal of Food Science & Technology, vol. 28, no. 3, 1993, pp. 229-239.
http://dx.doi.org/10.1111/j.1365-2621.1993.tb01268.x
---------- VANCOUVER ----------
HOUGH, G., ALZAMORA, S.M. Errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables. Int. J. Food Sci. Technol. 1993;28(3):229-239.
http://dx.doi.org/10.1111/j.1365-2621.1993.tb01268.x