A Three-Dimensional Finite Element Model for Thermally Induced Changes in Foods: Application to Degradation of Agaritine in Canned Mushrooms |
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| Authors: | SUDHIR K SASTRY ROBERT B BEELMAN JOSEPH J SPERONI |
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| Affiliation: | Authors Sastry and Beelman are with the Dept. of Food Science, 111 Borland Lab., The Pennsylvania State Univ., University Park, PA 16802. Author Speroni is with Ocean Spray Cranberries, Inc., Plymouth, MA. |
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| Abstract: | A three-dimensional finite element model was developed for simultaneous solution of heat and mass transfer equations in domains of irregular shape. The model was tested for thermal destruction of agaritine (a naturally occurring phenylhydrazine derivative) in canned mushrooms. Model predictions and experimental data were in good agreement and indicated that high temperature-short time (HTST) treatments tended to favor higher agaritine retention within cans than low temperature-long time treatments. Results also indicate the presence of a post-processing concentration gradient between solid and liquid phases. The model can be adapted to other situations involving thermally induced changes in irregular-shaped particulate foods. |
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