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Mathematical modeling of thermal pro...

Chen, Guibing.

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Mathematical modeling of thermal processes: Effects on food safety and starch.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Mathematical modeling of thermal processes: Effects on food safety and starch./
Author:	Chen, Guibing.
Description:	207 p.
Notes:	Source: Dissertation Abstracts International, Volume: 66-08, Section: B, page: 4339.
Contained By:	Dissertation Abstracts International66-08B.
Subject:	Engineering, Agricultural. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3185740
ISBN:	9780542275746

Mathematical modeling of thermal processes: Effects on food safety and starch.
Chen, Guibing.

Mathematical modeling of thermal processes: Effects on food safety and starch. - 207 p.

Source: Dissertation Abstracts International, Volume: 66-08, Section: B, page: 4339.

Thesis (Ph.D.)--Purdue University, 2005.

Unavoidable process temperature deviations in retort operations can compromise product safety and quality as well as production efficiency if improperly handled. Two methods, the Fixed Point (FP) and the Worst Case (WC) methods, aimed to automatically correct the adverse effect of those process temperature deviations during thermal processes in the operations of continuous retorts were developed. These methods have the potential to quickly analyze and accurately estimate the effect of process deviations on the thermal lethality of canned foods processed in continuous retorts. The FP algorithm consists of the selection of a point that for convenience is located close to the retort steam chamber exit, whereas the WC algorithm consists of searching for the worst case container, defined as the one requiring the lowest conveyor speed. Simulations showed that the computation time for estimating conveyor speed adjustments using both algorithms was less than 1 second in a personal desktop Pentium IV computer.

ISBN: 9780542275746Subjects--Topical Terms:

1019504
Engineering, Agricultural.

Mathematical modeling of thermal processes: Effects on food safety and starch.
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100 1 $a Chen, Guibing. $3 1909271
245 1 0 $a Mathematical modeling of thermal processes: Effects on food safety and starch.
300 $a 207 p.
500 $a Source: Dissertation Abstracts International, Volume: 66-08, Section: B, page: 4339.
500 $a Major Professor: Osvaldo H. Campanella.
502 $a Thesis (Ph.D.)--Purdue University, 2005.
520 $a Unavoidable process temperature deviations in retort operations can compromise product safety and quality as well as production efficiency if improperly handled. Two methods, the Fixed Point (FP) and the Worst Case (WC) methods, aimed to automatically correct the adverse effect of those process temperature deviations during thermal processes in the operations of continuous retorts were developed. These methods have the potential to quickly analyze and accurately estimate the effect of process deviations on the thermal lethality of canned foods processed in continuous retorts. The FP algorithm consists of the selection of a point that for convenience is located close to the retort steam chamber exit, whereas the WC algorithm consists of searching for the worst case container, defined as the one requiring the lowest conveyor speed. Simulations showed that the computation time for estimating conveyor speed adjustments using both algorithms was less than 1 second in a personal desktop Pentium IV computer.
520 $a Accurate heat transfer calculations are the basis for developing suitable control algorithms. The Apparent Position Numerical Solution (APNS) method, which was used in the control algorithms developed in this study, did not provide a good temperature prediction in the initial stage of the process cooling phase. A mathematical method was developed to fix this problem. Heat transfer calculations using numerical methods rely on accurate heat penetration parameters. For thermal processes of starch based food systems, which exhibit a broken-line heating behavior, the heating parameters are strongly associated to the viscosity changes during the heating stage. Major factors affecting the viscosity of swollen crosslinked corn starch (CCS) suspensions were identified and a mathematical model to estimate changes of viscosity was developed in this study. A method to predict the momentary granule sizes, which are closely related to viscosity of a starch suspension, under non-isothermal conditions was also developed. Accurate evaluation of thermal lethality is essential for thermal process design and control. The Weibull model provides a better estimation of process lethality than conventional first-order kinetics. A numerical method suitable for on-line estimation of thermal lethality under non-isothermal conditions was also developed in this study.
590 $a School code: 0183.
650 4 $a Engineering, Agricultural. $3 1019504
650 4 $a Agriculture, Food Science and Technology. $3 1017813
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710 2 0 $a Purdue University. $3 1017663
773 0 $t Dissertation Abstracts International $g 66-08B.
790 1 0 $a Campanella, Osvaldo H., $e advisor
790 $a 0183
791 $a Ph.D.
792 $a 2005
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3185740