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Heat transfer simulation and retort program adjustment for thermal processing of wheat based Haleem in semi-rigid aluminum containers

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Abstract

A mixed computational strategy was used to simulate and optimize the thermal processing of Haleem, an ancient eastern food, in semi-rigid aluminum containers. Average temperature values of the experiments showed no significant difference (α = 0.05) in contrast to the predicted temperatures at the same positions. According to the model, the slowest heating zone was located in geometrical center of the container. The container geometrical center F0 was estimated to be 23.8 min. A 19 min processing time interval decrease in holding time of the treatment was estimated to optimize the heating operation since the preferred F0 of some starch or meat based fluid foods is about 4.8–7.5 min.

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Acknowledgments

Chika food industries are greatly appreciated for providing experimental facilities.

Conflict of interest

There is no conflict of interest.

Authors’ contribution statement

All the authors contributed in acquisition of data, analysis, interpretation of data, drafting, and revising the article.

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Authors and Affiliations

  1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111, Iran

    Hamed Vatankhah & Mohammad Shahedi Baghekhandan

  2. Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, 81551-39998, Iran

    Nafiseh Zamindar

Authors
  1. Hamed Vatankhah
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  2. Nafiseh Zamindar
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  3. Mohammad Shahedi Baghekhandan
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Correspondence to Nafiseh Zamindar.

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Vatankhah, H., Zamindar, N. & Shahedi Baghekhandan, M. Heat transfer simulation and retort program adjustment for thermal processing of wheat based Haleem in semi-rigid aluminum containers. J Food Sci Technol 52, 6798–6803 (2015). https://doi.org/10.1007/s13197-015-1764-9

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  • DOI: https://doi.org/10.1007/s13197-015-1764-9

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