Application of transfer functions to canned tuna fish thermal processing

Autores
Ansorena, Maria Roberta; Del Valle, Carlos; Salvadori, Viviana Olga
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Design and optimization of thermal processing of foods need accurate dynamic models to ensure safe and high quality food products. Transfer functions had been demonstrated to be a useful tool to predict thermal histories, especially under variable operating conditions. This work presents the development and experimental validation of a dynamic model (discrete transfer function) for the thermal processing of tuna fish in steam retorts. Transfer function coefficients were obtained numerically, using commercial software of finite elements (COMSOL Multiphysics) to solve the heat transfer balance. Dependence of transfer function coefficients on the characteristic dimensions of cylindrical containers (diameter and height) and on the sampling interval is reported. A simple equation, with two empirical parameters that depends on the container dimensions, represented the behavior of transfer function coefficients with very high accuracy. Experimental runs with different size containers and different external conditions (constant and variable retort temperature) were carried out to validate the developed methodology. Performance of the thermal process simulation was tested for predicting internal product temperature of the cold point and lethality and very satisfactory results were found. The developed methodology can play an important role in reducing the computational effort while guaranteeing accuracy by simplifying the calculus involved in the solution of heat balances with variable external conditions and emerges as a potential approach to the implementation of new food control strategies leading not only to more efficient processes but also to product quality and safety.
Fil: Ansorena, Maria Roberta. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de Mar del Plata; Argentina
Fil: Del Valle, Carlos. Universidad Nacional de Mar del Plata; Argentina
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Materia
CANNED FISH
THERMAL PROCESSING
TRANSFER FUNCTIONS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/131819
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/131819
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Application of transfer functions to canned tuna fish thermal processingAnsorena, Maria RobertaDel Valle, CarlosSalvadori, Viviana OlgaCANNED FISHTHERMAL PROCESSINGTRANSFER FUNCTIONShttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Design and optimization of thermal processing of foods need accurate dynamic models to ensure safe and high quality food products. Transfer functions had been demonstrated to be a useful tool to predict thermal histories, especially under variable operating conditions. This work presents the development and experimental validation of a dynamic model (discrete transfer function) for the thermal processing of tuna fish in steam retorts. Transfer function coefficients were obtained numerically, using commercial software of finite elements (COMSOL Multiphysics) to solve the heat transfer balance. Dependence of transfer function coefficients on the characteristic dimensions of cylindrical containers (diameter and height) and on the sampling interval is reported. A simple equation, with two empirical parameters that depends on the container dimensions, represented the behavior of transfer function coefficients with very high accuracy. Experimental runs with different size containers and different external conditions (constant and variable retort temperature) were carried out to validate the developed methodology. Performance of the thermal process simulation was tested for predicting internal product temperature of the cold point and lethality and very satisfactory results were found. The developed methodology can play an important role in reducing the computational effort while guaranteeing accuracy by simplifying the calculus involved in the solution of heat balances with variable external conditions and emerges as a potential approach to the implementation of new food control strategies leading not only to more efficient processes but also to product quality and safety.Fil: Ansorena, Maria Roberta. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de Mar del Plata; ArgentinaFil: Del Valle, Carlos. Universidad Nacional de Mar del Plata; ArgentinaFil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; ArgentinaSage Publications Ltd2010-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/131819Ansorena, Maria Roberta; Del Valle, Carlos; Salvadori, Viviana Olga; Application of transfer functions to canned tuna fish thermal processing; Sage Publications Ltd; Food Science and Technology International; 16; 1; 2-2010; 43-511082-01321532-1738CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1177/1082013209350615info:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/10.1177/1082013209350615info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:30:29Zoai:ri.conicet.gov.ar:11336/131819instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:30:30.276CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Application of transfer functions to canned tuna fish thermal processing
title Application of transfer functions to canned tuna fish thermal processing
spellingShingle Application of transfer functions to canned tuna fish thermal processing
Ansorena, Maria Roberta
CANNED FISH
THERMAL PROCESSING
TRANSFER FUNCTIONS
title_short Application of transfer functions to canned tuna fish thermal processing
title_full Application of transfer functions to canned tuna fish thermal processing
title_fullStr Application of transfer functions to canned tuna fish thermal processing
title_full_unstemmed Application of transfer functions to canned tuna fish thermal processing
title_sort Application of transfer functions to canned tuna fish thermal processing
dc.creator.none.fl_str_mv Ansorena, Maria Roberta
Del Valle, Carlos
Salvadori, Viviana Olga
author Ansorena, Maria Roberta
author_facet Ansorena, Maria Roberta
Del Valle, Carlos
Salvadori, Viviana Olga
author_role author
author2 Del Valle, Carlos
Salvadori, Viviana Olga
author2_role author
author
dc.subject.none.fl_str_mv CANNED FISH
THERMAL PROCESSING
TRANSFER FUNCTIONS
topic CANNED FISH
THERMAL PROCESSING
TRANSFER FUNCTIONS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Design and optimization of thermal processing of foods need accurate dynamic models to ensure safe and high quality food products. Transfer functions had been demonstrated to be a useful tool to predict thermal histories, especially under variable operating conditions. This work presents the development and experimental validation of a dynamic model (discrete transfer function) for the thermal processing of tuna fish in steam retorts. Transfer function coefficients were obtained numerically, using commercial software of finite elements (COMSOL Multiphysics) to solve the heat transfer balance. Dependence of transfer function coefficients on the characteristic dimensions of cylindrical containers (diameter and height) and on the sampling interval is reported. A simple equation, with two empirical parameters that depends on the container dimensions, represented the behavior of transfer function coefficients with very high accuracy. Experimental runs with different size containers and different external conditions (constant and variable retort temperature) were carried out to validate the developed methodology. Performance of the thermal process simulation was tested for predicting internal product temperature of the cold point and lethality and very satisfactory results were found. The developed methodology can play an important role in reducing the computational effort while guaranteeing accuracy by simplifying the calculus involved in the solution of heat balances with variable external conditions and emerges as a potential approach to the implementation of new food control strategies leading not only to more efficient processes but also to product quality and safety.
Fil: Ansorena, Maria Roberta. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de Mar del Plata; Argentina
Fil: Del Valle, Carlos. Universidad Nacional de Mar del Plata; Argentina
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
description Design and optimization of thermal processing of foods need accurate dynamic models to ensure safe and high quality food products. Transfer functions had been demonstrated to be a useful tool to predict thermal histories, especially under variable operating conditions. This work presents the development and experimental validation of a dynamic model (discrete transfer function) for the thermal processing of tuna fish in steam retorts. Transfer function coefficients were obtained numerically, using commercial software of finite elements (COMSOL Multiphysics) to solve the heat transfer balance. Dependence of transfer function coefficients on the characteristic dimensions of cylindrical containers (diameter and height) and on the sampling interval is reported. A simple equation, with two empirical parameters that depends on the container dimensions, represented the behavior of transfer function coefficients with very high accuracy. Experimental runs with different size containers and different external conditions (constant and variable retort temperature) were carried out to validate the developed methodology. Performance of the thermal process simulation was tested for predicting internal product temperature of the cold point and lethality and very satisfactory results were found. The developed methodology can play an important role in reducing the computational effort while guaranteeing accuracy by simplifying the calculus involved in the solution of heat balances with variable external conditions and emerges as a potential approach to the implementation of new food control strategies leading not only to more efficient processes but also to product quality and safety.
publishDate 2010
dc.date.none.fl_str_mv 2010-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/131819
Ansorena, Maria Roberta; Del Valle, Carlos; Salvadori, Viviana Olga; Application of transfer functions to canned tuna fish thermal processing; Sage Publications Ltd; Food Science and Technology International; 16; 1; 2-2010; 43-51
1082-0132
1532-1738
CONICET Digital
CONICET
url http://hdl.handle.net/11336/131819
identifier_str_mv Ansorena, Maria Roberta; Del Valle, Carlos; Salvadori, Viviana Olga; Application of transfer functions to canned tuna fish thermal processing; Sage Publications Ltd; Food Science and Technology International; 16; 1; 2-2010; 43-51
1082-0132
1532-1738
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013209350615
info:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/10.1177/1082013209350615
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Sage Publications Ltd
publisher.none.fl_str_mv Sage Publications Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083443121717248
score 13.22299

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