Abstract
ABSTRACT: In a case study on green peas, nonuniformity in microbial lethality and nonuniformity in quality retention (color) in retort processing was investigated by combining nonuniformity in the product (heat penetration data) and nonuniformity in the retort (heat distribution data) through simulations. The fractional conversion model was applied to model the color degradation of peas. The temperature dependence of color degradation decimal reduction times could be described by TDT (Thermal Death Time) equations with a z‐value of 47.5 ± 5.9 °C. Heat penetration trials were conducted on peas in brine to determine the variability in heating parameters. A theoretical optimization procedure was carried out, and an experimental verification of the calculated results was conducted.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
