CORRECTION FACTOR OF COME‐UP HEATING BASED ON CRITICAL POINT IN A CYLINDRICAL CAN OF HEAT CONDUCTION FOOD

Publisher Website
Google Scholar
Abstract
A computerized procedure was developed for estimating the critical point correction factor, Cf, of come‐up heating in thermal processes, which are applied to cylindrical cans of heat conductive foods. Sterilizing values at the thermal center of the can were used as a criterion for this estimation. Fifteen parameters are required to uniquely determine Cf values. These parameters include z value, thermophysical properties, and can dimensions, as well as operational conditions. Through a dimensional analysis, ten dimensionless parameters were selected to estimate Cf values. A fractional central composite experimental design was applied to evaluate statistically the influence of each parameter on Cf. Through this evaluation, several regression equations were developed for their practical uses. A series of heat conduction experiments were conducted by using several different sizes of cans filled with food simulant, 8% bentonite suspension. Fairly good agreement was found between predicted and observed correction factors.