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: | , |
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| Formato: | JOUR |
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09505423_v28_n3_p229_HOUGH |
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| Sumario: | 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 |
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