Abstract
An existing semi-empirical model for simulating product temperature profiles during thermal processing of conduction or convection heating foods under time varying boundary conditions (variable retort temperatures) was extended for the case of broken-line heating products. The use of the method for determination of the empirical heat penetration parameters for broken-line heating curves as defined by Ball (j h , f h1 , f h2 , x bh ) was evaluated. Starch solutions, showing broken-line heating behavior, were used as a food simulant. To investigate the consistency of the determined broken-line heating parameters, and to test the applicability ofthe method when boundary conditions are time dependent, process deviations consisting of drops on the heating medium temperature during the holding phase of a process were evaluated. The model is a promising approach, if the correct empirical parameters are used.
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