The Experts below are selected from a list of 726 Experts worldwide ranked by ideXlab platform
J Wilson - One of the best experts on this subject based on the ideXlab platform.
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Sterilization-in-place of concentrated nutrient solutions
Biotechnology and Bioengineering, 1999Co-Authors: Beth Junker, B. Beshty, J WilsonAbstract:Sterilization-in-place (Batch Sterilization) behavior of concentrated nutrient solutions was quantified for various nutrient solutions of fermentation processing interest. Experimental observations of Sterilization temperatures and corresponding pressures suggested that Sterilization pressures were substantially lower for concentrated nutrient solutions than for water. This effect was believed to be directly related to the lower vapor pressure and lower activity coefficient of these concentrated nutrient solutions. Using thermodynamic data for the specific nutrient, pressures and temperatures, calculated as a function of nutrient concentration, compared favorably with observed values. This method permits estimation of the expected Sterilization pressure for concentrated nutrients for which no experimental observations have yet been made at the Sterilization temperature of interest. Estimate accuracy, ranging from 0.006 to 0.06 bar, can be enhanced if one set of experimental temperature/pressure values is known at the expected Sterilization scale. The potential impact of the nature of concentrated nutrient solutions on steam-in-place vessel headspace temperature distributions, D-values of B. stearothermophilus, and overall Sterilization effectiveness is also discussed. The low vapor pressure of concentrated nutrient solutions was hypothesized to directly impact air removal effectiveness and Sterilization performance during Batch Sterilization.
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Sterilization‐in‐place of concentrated nutrient solutions
Biotechnology and bioengineering, 1999Co-Authors: Beth Junker, B. Beshty, J WilsonAbstract:Sterilization-in-place (Batch Sterilization) behavior of concentrated nutrient solutions was quantified for various nutrient solutions of fermentation processing interest. Experimental observations of Sterilization temperatures and corresponding pressures suggested that Sterilization pressures were substantially lower for concentrated nutrient solutions than for water. This effect was believed to be directly related to the lower vapor pressure and lower activity coefficient of these concentrated nutrient solutions. Using thermodynamic data for the specific nutrient, pressures and temperatures, calculated as a function of nutrient concentration, compared favorably with observed values. This method permits estimation of the expected Sterilization pressure for concentrated nutrients for which no experimental observations have yet been made at the Sterilization temperature of interest. Estimate accuracy, ranging from 0.006 to 0.06 bar, can be enhanced if one set of experimental temperature/pressure values is known at the expected Sterilization scale. The potential impact of the nature of concentrated nutrient solutions on steam-in-place vessel headspace temperature distributions, D-values of B. stearothermophilus, and overall Sterilization effectiveness is also discussed. The low vapor pressure of concentrated nutrient solutions was hypothesized to directly impact air removal effectiveness and Sterilization performance during Batch Sterilization. Copyright 1999 John Wiley & Sons, Inc.
Beth Junker - One of the best experts on this subject based on the ideXlab platform.
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Sterilization-in-place of concentrated nutrient solutions
Biotechnology and Bioengineering, 1999Co-Authors: Beth Junker, B. Beshty, J WilsonAbstract:Sterilization-in-place (Batch Sterilization) behavior of concentrated nutrient solutions was quantified for various nutrient solutions of fermentation processing interest. Experimental observations of Sterilization temperatures and corresponding pressures suggested that Sterilization pressures were substantially lower for concentrated nutrient solutions than for water. This effect was believed to be directly related to the lower vapor pressure and lower activity coefficient of these concentrated nutrient solutions. Using thermodynamic data for the specific nutrient, pressures and temperatures, calculated as a function of nutrient concentration, compared favorably with observed values. This method permits estimation of the expected Sterilization pressure for concentrated nutrients for which no experimental observations have yet been made at the Sterilization temperature of interest. Estimate accuracy, ranging from 0.006 to 0.06 bar, can be enhanced if one set of experimental temperature/pressure values is known at the expected Sterilization scale. The potential impact of the nature of concentrated nutrient solutions on steam-in-place vessel headspace temperature distributions, D-values of B. stearothermophilus, and overall Sterilization effectiveness is also discussed. The low vapor pressure of concentrated nutrient solutions was hypothesized to directly impact air removal effectiveness and Sterilization performance during Batch Sterilization.
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Sterilization‐in‐place of concentrated nutrient solutions
Biotechnology and bioengineering, 1999Co-Authors: Beth Junker, B. Beshty, J WilsonAbstract:Sterilization-in-place (Batch Sterilization) behavior of concentrated nutrient solutions was quantified for various nutrient solutions of fermentation processing interest. Experimental observations of Sterilization temperatures and corresponding pressures suggested that Sterilization pressures were substantially lower for concentrated nutrient solutions than for water. This effect was believed to be directly related to the lower vapor pressure and lower activity coefficient of these concentrated nutrient solutions. Using thermodynamic data for the specific nutrient, pressures and temperatures, calculated as a function of nutrient concentration, compared favorably with observed values. This method permits estimation of the expected Sterilization pressure for concentrated nutrients for which no experimental observations have yet been made at the Sterilization temperature of interest. Estimate accuracy, ranging from 0.006 to 0.06 bar, can be enhanced if one set of experimental temperature/pressure values is known at the expected Sterilization scale. The potential impact of the nature of concentrated nutrient solutions on steam-in-place vessel headspace temperature distributions, D-values of B. stearothermophilus, and overall Sterilization effectiveness is also discussed. The low vapor pressure of concentrated nutrient solutions was hypothesized to directly impact air removal effectiveness and Sterilization performance during Batch Sterilization. Copyright 1999 John Wiley & Sons, Inc.
B. Beshty - One of the best experts on this subject based on the ideXlab platform.
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Sterilization-in-place of concentrated nutrient solutions
Biotechnology and Bioengineering, 1999Co-Authors: Beth Junker, B. Beshty, J WilsonAbstract:Sterilization-in-place (Batch Sterilization) behavior of concentrated nutrient solutions was quantified for various nutrient solutions of fermentation processing interest. Experimental observations of Sterilization temperatures and corresponding pressures suggested that Sterilization pressures were substantially lower for concentrated nutrient solutions than for water. This effect was believed to be directly related to the lower vapor pressure and lower activity coefficient of these concentrated nutrient solutions. Using thermodynamic data for the specific nutrient, pressures and temperatures, calculated as a function of nutrient concentration, compared favorably with observed values. This method permits estimation of the expected Sterilization pressure for concentrated nutrients for which no experimental observations have yet been made at the Sterilization temperature of interest. Estimate accuracy, ranging from 0.006 to 0.06 bar, can be enhanced if one set of experimental temperature/pressure values is known at the expected Sterilization scale. The potential impact of the nature of concentrated nutrient solutions on steam-in-place vessel headspace temperature distributions, D-values of B. stearothermophilus, and overall Sterilization effectiveness is also discussed. The low vapor pressure of concentrated nutrient solutions was hypothesized to directly impact air removal effectiveness and Sterilization performance during Batch Sterilization.
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Sterilization‐in‐place of concentrated nutrient solutions
Biotechnology and bioengineering, 1999Co-Authors: Beth Junker, B. Beshty, J WilsonAbstract:Sterilization-in-place (Batch Sterilization) behavior of concentrated nutrient solutions was quantified for various nutrient solutions of fermentation processing interest. Experimental observations of Sterilization temperatures and corresponding pressures suggested that Sterilization pressures were substantially lower for concentrated nutrient solutions than for water. This effect was believed to be directly related to the lower vapor pressure and lower activity coefficient of these concentrated nutrient solutions. Using thermodynamic data for the specific nutrient, pressures and temperatures, calculated as a function of nutrient concentration, compared favorably with observed values. This method permits estimation of the expected Sterilization pressure for concentrated nutrients for which no experimental observations have yet been made at the Sterilization temperature of interest. Estimate accuracy, ranging from 0.006 to 0.06 bar, can be enhanced if one set of experimental temperature/pressure values is known at the expected Sterilization scale. The potential impact of the nature of concentrated nutrient solutions on steam-in-place vessel headspace temperature distributions, D-values of B. stearothermophilus, and overall Sterilization effectiveness is also discussed. The low vapor pressure of concentrated nutrient solutions was hypothesized to directly impact air removal effectiveness and Sterilization performance during Batch Sterilization. Copyright 1999 John Wiley & Sons, Inc.
Martin Stynes - One of the best experts on this subject based on the ideXlab platform.
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Process optimization strategies to diminish variability in the quality of discrete packaged foods during thermal processing
Journal of Food Engineering, 2003Co-Authors: Philippe Baucour, Kevin Cronin, Martin StynesAbstract:A distribution in food product thermal properties will produce a distribution in product temperature throughout a heating or cooling process. This in turn will cause a permanent dispersion in product quality through the mechanism of the temperature sensitivity of product quality thermal degradation kinetics. To guarantee acceptable food safety, the slowest heating product must receive adequate thermal treatment, implying that the majority of the products are over-cooked. Strategies to ameliorate this problem are suggested by determining the optimum processing temperature to minimize the final quality dispersion. As an example, the Batch Sterilization of packaged foods is analyzed and described by a set of three partial differential equations for (i) the heat transfer, (ii) the quality change and (iii) the microbial reduction. In this case process optimization aims to reduce the final standard deviation in quality (without affecting the final safety) by optimizing schedules for the retort temperature.
Fanny Ferreira Melo Fávero De ,fravet - One of the best experts on this subject based on the ideXlab platform.
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Modelagem e simulação do processo de esterilização térmica em batelada de vegetais em conserva
Universidade Federal de Uberlândia, 2006Co-Authors: Fanny Ferreira Melo Fávero De ,fravetAbstract:A esterilização térmica de alimentos baseia-se na aplicação de condições de temperatura por períodos de tempo que levem à inativação de microorganismos, esporos e enzimas e conseqüentemente a obtenção de produtos seguros por períodos ampliados de tempo. Neste trabalho é proposto um modelo matemático capaz de representar a transferência de calor durante o tratamento térmico de vegetais em conserva em autoclave a vapor, horizontal, com múltiplos estágios e operação em batelada. A partir de uma metodologia teóricocomputacional, desenvolveram-se modelos parciais representativos da troca térmica no grão, lata e autoclave, com posterior acoplamento desses em um modelo global. O modelo dinâmico proposto possui vários níveis de detalhamento, sendo que a lata avaliada foi investigada numa geometria bidimensional. O método numérico da colocação ortogonal bidimensional acoplado ao método das linhas (MOL) foi utilizado para a solução das equações diferencias parciais encontradas. O modelo foi validado através de comparação dos resultados encontrados com valores baseados em curva de penetração térmica de ervilhas reportados na literatura. Os resultados apresentados por este estudo mostram que o modelo proposto representa satisfatoriamente o processo de esterilização de alimentos enlatados. Mostra, também, que a letalidade pode ser definida como função objetivo monitorada para propósito de controle, mostrando-se adequada para a garantia da segurança do produto.The thermal food Sterilization is based on the application of temperature conditions for established periods that perform a commercial Sterilization of microorganisms, spores and enzymes that has as main goal the attainment of safe products for consumption during extended periods of time. This work addresses the Sterilization processing of canned food for the action of heat and introduces a novel mathematical model capable of describing the heat transfer during the thermal treatment of canned vegetables, simulating a processing in a retort. The adopted retort works with vapor, it is horizontal with multiples stages during a Batch Sterilization cycle. With a modeling methodology, representative partial models of the thermal exchange in the grain/vegetable and can were developed, with posterior coupling of these models in a retort unit model. The considered dynamic models possess 1D level of detail for vegetables, 2D level of detail for the can. The used numerical methods for the solution of the coupled set of partial and ordinary differential equations were the orthogonal collocation technique coupled to the method of lines (MOL). The model was validated through a comparison of the results with values based on thermal penetration curve during peas Sterilization reported in the literature. The results for this study show that the proposed model satisfactorily represents the process of canned food Sterilization. It also indicates that the lethality could be defined as the monitoring function for online process control, leading to suitable and safe methods for safe production of a sterilized canned product
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Modelagem e simulação do processo de esterilização térmica em batelada de vegetais em conserva
UFU, 2006Co-Authors: Fanny Ferreira Melo Fávero De ,fravetAbstract:The thermal food Sterilization is based on the application of temperature conditions for established periods that perform a commercial Sterilization of microorganisms, spores and enzymes that has as main goal the attainment of safe products for consumption during extended periods of time. This work addresses the Sterilization processing of canned food for the action of heat and introduces a novel mathematical model capable of describing the heat transfer during the thermal treatment of canned vegetables, simulating a processing in a retort. The adopted retort works with vapor, it is horizontal with multiples stages during a Batch Sterilization cycle. With a modeling methodology, representative partial models of the thermal exchange in the grain/vegetable and can were developed, with posterior coupling of these models in a retort unit model. The considered dynamic models possess 1D level of detail for vegetables, 2D level of detail for the can. The used numerical methods for the solution of the coupled set of partial and ordinary differential equations were the orthogonal collocation technique coupled to the method of lines (MOL). The model was validated through a comparison of the results with values based on thermal penetration curve during peas Sterilization reported in the literature. The results for this study show that the proposed model satisfactorily represents the process of canned food Sterilization. It also indicates that the lethality could be defined as the monitoring function for online process control, leading to suitable and safe methods for safe production of a sterilized canned product.Mestre em Engenharia QuímicaA esterilização térmica de alimentos baseia-se na aplicação de condições de temperatura por períodos de tempo que levem à inativação de microorganismos, esporos e enzimas e conseqüentemente a obtenção de produtos seguros por períodos ampliados de tempo. Neste trabalho é proposto um modelo matemático capaz de representar a transferência de calor durante o tratamento térmico de vegetais em conserva em autoclave a vapor, horizontal, com múltiplos estágios e operação em batelada. A partir de uma metodologia teóricocomputacional, desenvolveram-se modelos parciais representativos da troca térmica no grão, lata e autoclave, com posterior acoplamento desses em um modelo global. O modelo dinâmico proposto possui vários níveis de detalhamento, sendo que a lata avaliada foi investigada numa geometria bidimensional. O método numérico da colocação ortogonal bidimensional acoplado ao método das linhas (MOL) foi utilizado para a solução das equações diferencias parciais encontradas. O modelo foi validado através de comparação dos resultados encontrados com valores baseados em curva de penetração térmica de ervilhas reportados na literatura. Os resultados apresentados por este estudo mostram que o modelo proposto representa satisfatoriamente o processo de esterilização de alimentos enlatados. Mostra, também, que a letalidade pode ser definida como função objetivo monitorada para propósito de controle, mostrando-se adequada para a garantia da segurança do produto