Food Properties, Heat Transfer Conditions and Sterilization Considerations in Retort Processes

  • Marvin A. Tung
  • Gerry F. Morello
  • Hosahalli S. Ramaswamy
Chapter
Part of the NATO ASI Series book series (NSSE, volume 168)

Abstract

A data base on thermal diffusivity for application to heat processing of packaged food is provided in a summary of published results and a method is described in which thermal diffusivity was measured as a function of temperature to be used in computer modeling of thermal processes. Heat transfer conditions in retorts may be reflected by the effective surface heat transfer coefficient which is a measure of enthalpy release from the heating medium, therefore methods were developed to measure surface heat transfer in a study of overpressure steam/ air and water immersion retorts under a variety of heating conditions. In order to evaluate the effectiveness of retort processing, procedures are proposed to examine temperature distribution and stability, as well as heating rate index and lethality distributions as more critical assessments of performance.

Keywords

Heat Transfer Thermal Diffusivity Surface Heat Transfer Cold Spot Heat Transfer Condition 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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Copyright information

© Kluwer Academic Publishers 1989

Authors and Affiliations

  • Marvin A. Tung
    • 1
  • Gerry F. Morello
    • 1
  • Hosahalli S. Ramaswamy
    • 2
  1. 1.Department of Food Science and Technology Faculty of EngineeringTechnical University of Nova ScotiaHalifaxCanada
  2. 2.Department of Food Science and Agricultural ChemistryMacdonald College of McGill UniversitySte Anne de BellevueCanada

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