Errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables

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)...

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Autores principales: HOUGH, G., ALZAMORA, S.M.
Formato: JOUR
Materias:
Enzyme inactivation
heat transfer
mathematical modelling
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v28_n3_p229_HOUGH
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_09505423_v28_n3_p229_HOUGH
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spelling todo:paper_09505423_v28_n3_p229_HOUGH2023-10-03T15:50:20Z Errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables HOUGH, G. ALZAMORA, S.M. Enzyme inactivation heat transfer mathematical modelling 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 Fil:HOUGH, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:ALZAMORA, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09505423_v28_n3_p229_HOUGH
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Enzyme inactivation
heat transfer
mathematical modelling
spellingShingle Enzyme inactivation
heat transfer
mathematical modelling
HOUGH, G.
ALZAMORA, S.M.
Errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables
topic_facet Enzyme inactivation
heat transfer
mathematical modelling
description 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
format JOUR
author HOUGH, G.
ALZAMORA, S.M.
author_facet HOUGH, G.
ALZAMORA, S.M.
author_sort HOUGH, G.
title Errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables
title_short Errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables
title_full Errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables
title_fullStr Errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables
title_full_unstemmed Errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables
title_sort errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables
url http://hdl.handle.net/20.500.12110/paper_09505423_v28_n3_p229_HOUGH
work_keys_str_mv AT houghg errorsinblanchingcalculationscausedbyusingonecommonvalueofthermaldiffusivityfordifferentvegetables
AT alzamorasm errorsinblanchingcalculationscausedbyusingonecommonvalueofthermaldiffusivityfordifferentvegetables
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