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Kinetic Parameter Estimation in Conduction Heating Foods Subjected to Dynamic Thermal Treatments |
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| Authors: | B. A. WELT A. A. TEIXEIRA M. O. BALABAN G. H. SMERAGE D. E. HINTINLANG B. J. SMITTLE |
| Affiliation: | Author Welt is with NestléR&D Center, Inc., 809 Collins Ave., P.O. Box 4002, Marysville, OH 43040-4002. Authors Teixeira and Smerage are with the Agricultural &Biological Engineering Dept., author Balaban is with the Dept. of Food Science &Human Nutrition, and author Hintinlang is with the Nuclear Engineering Sciences Dept., University of Florida, Gainesville, FL 32611. Author Smittle is with the Florida Agricultural Commodities Irradiation Research Facility, State of Florida Department of Agriculture &Consumer Services, 1911 SW 34 St., P.O. Box 147100, Gainesville, FL 32614-7100. |
| Abstract: | The purpose of this work was to develop a means for determining product and process specific thermal kinetic parameters of constituents in foods that do not heat uniformly. The concept of the method of Paired Equivalent Isothermal Exposures (PEIE) was developed for such products. The ability of the PEIE to define Arrhenius parameters from simulated retort experiments was demonstrated. The PEIE was applied to survival data from retort experiments of canned pea puree inoculated with Bacillus stearothermophilus spores (NCA 1518). Mean activation energy and reaction rate constant (at 121.1°C) of the spores in retort processed canned pea puree were Ea= 250 (± 15) kJ/mol and k121.1°C= 0.26 (0.23 < k121.1°C <0.30) min?1, respectively. |
| Keywords: | Arrhenius kinetics parameter estimation thermal process |