Temperature-Time Relations in Canned Foods during Sterilization.
نویسندگان
چکیده
منابع مشابه
Learning control for batch thermal sterilization of canned foods.
A control technique based on Reinforcement Learning is proposed for the thermal sterilization of canned foods. The proposed controller has the objective of ensuring a given degree of sterilization during Heating (by providing a minimum temperature inside the cans during a given time) and then a smooth Cooling, avoiding sudden pressure variations. For this, three automatic control valves are man...
متن کاملA state constrained optimal control problem related to the sterilization of canned foods
Al~traet--The industrial sterilization of canned foods is a process in which there usually occurs a degradation of the nutrients and a deterioration of the qualitative properties due to the temperature to which the food is overexposed in order to assure sterilization. In this work we face the problem using optimal control methods. Linear constraints on the control and nonlinear ones on the stat...
متن کاملOptimizing the sterilization process of canned food using temperature distribution studies
The thermal processing of canned food is the most important step in the canning procedure. Retort operating procedures must ensure that uniform processing temperature is achieved and maintained throughout the locations of the canned containers during the process. In this study, temperature distribution tests have been used as a means of verifying the temperature uniformity around the containers...
متن کاملIrradiation-heat Processing of Canned Foods
HARRIS, R. J. C. 1954 Biological applications of freezing and drying. Academic Press, Inc., New York, New York. HECKLY, R. J. 1955 Rapid and precise measurement of moisture in biological materials. Science, 122, 760-761. MERYMAN, H. T. 1956 Mechanics of freezing in living tissues. Science, 124, 515-521. MILES, A. A., MISRA, S. S., AND IRWIN, J. 0. 1938 The estimation of bactericidal power of th...
متن کاملCombined Irradiation-Heat Processing of Canned Foods
The quantity of ionizing radiations needed to sterilize canned foods generally impairs both their nutritive qualities and palatability (Hannan, 1955; Schultz et al., 1956). However, thermal processes also lower these qualities in canned foods (Stumbo, 1949). In both instances, the extent of damage increases with the severity of the treatments. Consequently, the heat processing schedules that ar...
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ژورنال
عنوان ژورنال: Journal of Industrial & Engineering Chemistry
سال: 1919
ISSN: 0095-9014,1943-2968
DOI: 10.1021/ie50115a015