Contribution to employment of the diffusion model in the optimization of thermal processing of canned foods diffusion model in thermal processing - doi: 10.4025/actascitechnol.v33i3.8788

Authors

  • Katy Regina Peotta Zanini Centro Universitário do Instituto Mauá de Tecnologia Author
  • Leo Kunigk Centro Universitário do Instituto Mauá de Tecnologia Author
  • Gustavo Ferreira Leonhardt Centro Universitário do Instituto Mauá de Tecnologia Author

DOI:

https://doi.org/10.4025/actascitechnol.v33i3.8788

Keywords:

thermal diffusivity, thermal treatment of food products

Abstract

For foods that are warmed by conduction, knowledge of the thermal diffusivity property makes it possible to predict the rate of heat penetration inside the food to calculate thermal treatment. Other important variables in this process are the target organism, its heat resistance and the profile of heat penetration in food, making it possible to establish the appropriate thermal process to ensure the inactivation of bacteria capable of causing health risks and ensure the minimum possible deterioration of nutrients. Using the diffusion model and the principle of divided processes, this study showed it is possible to optimize the heat treatment in order to be able to reduce loss of nutrients in canned foods.

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Author Biographies

  • Leo Kunigk, Centro Universitário do Instituto Mauá de Tecnologia
    Professor do curso de Pós-Graduação do CEUN-IMT Professor do Curso de Graduação de Engenharia Quí­mica e de Alimentos do CEUN-IMT Doutor em Ciência dos Alimentos pela FCF da USP
  • Gustavo Ferreira Leonhardt, Centro Universitário do Instituto Mauá de Tecnologia
    Professor do curso de Pós-Graduação do CEUN-IMT Professor do Curso de Graduação de Engenharia Quí­mica e de Alimentos do CEUN-IMT Doutor em Engenharia Quí­mica pela Escola Politécnica da USP

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Published

2011-03-17

Issue

Vol. 33 No. 3 (2011)

Section

Food Technology

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How to Cite

Contribution to employment of the diffusion model in the optimization of thermal processing of canned foods diffusion model in thermal processing - doi: 10.4025/actascitechnol.v33i3.8788. (2011). Acta Scientiarum. Technology, 33(3), 343-349. https://doi.org/10.4025/actascitechnol.v33i3.8788

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