Abstract
The objective of this chapter is to present the theoretical analysis of the process of thermal sterilization of canned liquid food in a three-dimensional (3-D) pouch. The prediction of temperature distribution and the migration of the slowest heating zone (SHZ) during natural convection heating in a pouch are presented for the first time in literature. Such information may be used to optimize the industrial sterilization process with respect to sterilization temperature and time. As a result of this investigation the companies involved in thermal retorting will be able to predict the necessary sterilization time required for any pouch containing any new liquid food products. This optimization process will save both energy and time, which are of great value for thermal retorting.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
REFERENCES
Bird, R.B., Stewart, W.E., & Lightfoot, E.N. (1976). Transport phenomena. New York: John Wiley & Sons.
Ghani, A.G., Farid, M.M., & Chen, X.D. (1998). A CFD simulation of the coldest point during sterilization of canned food. 26th Australian Chemical Engineering Conference (CHEMICA 98), 28–30 September 1998, Port Douglas, Queensland, No. 358.
Hayes, G.D. (1987). Food engineering data handbook. New York: Wiley.
PHOENICS Reference Manual, Part A: PIL. TR 200 A, Bakery House, London SW 19 5AU, U.K.: CHAM.
Rahman, R. (1995). Food properties handbook. USA: CRC Press.
Tucker, G.S., & Clark, P. (1990). Modeling the cooling phase of heat sterilization processes, using heat transfer coefficients. International Journal of Food Science and Technology, 25, 668–681.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2006 Springer
About this chapter
Cite this chapter
Al-Baali, A.AG., Farid, M.M. (2006). Theoretical Analysis Of Thermal Sterilization Of Food In 3-D Pouches. In: Sterilization Of Food In Retort Pouches. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/0-387-31129-7_6
Download citation
DOI: https://doi.org/10.1007/0-387-31129-7_6
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-387-31128-9
Online ISBN: 978-0-387-31129-6
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)