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Development and Validation of a Mathematical Model for HTST Processing of Foods Containing Large Particles

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Abstract:

A mathematical treatment for a heat penetration phenomenon with variable boundary conditions is presented. The system of differential equations for determining the unsteady-state temperature distribution inside a particle was solved by use of spectral methods as a new tool in food process development. A preliminary study was conducted on the use of a mathematical model to predict lethality in a sterilizing process. The model was validated using a calibrated time-temperature integrator (TTI) with immobilized Bacillus stearothermophilus spores, commonly used in TTIs for process validation. A comparison between the experimental data using Bacillus stearothermophilus and the predicted data obtained with the proposed model showed good agreement.

Keywords: HTST; MATHEMATICAL MODELING; PROCESS VALIDATION

Document Type: Research Article

Affiliations: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100 Burjasot, Valencia, Spain

Publication date: 1997-10-01

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