Predicting thermal response of conductive foods during start-up of process equipment using transfer functions

Autores
Ansorena, Maria Roberta; Di Scala, Karina Cecilia
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Transfer function approach to predict thermal histories of conductive foodstuffs when surroundings present different forcing functions during start-up of process are reported. Food is assimilated to a delayed first order system with unit gain and characterize by two parameters, the dead time (L) and the time constant (t). The comparison of experimental data and the proposed models for cooking as well as for retorting processes presented very satisfactory results when the equipment evolved as first order, second order and bounded integrating systems.
Fil: Ansorena, Maria Roberta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Materia
transfer function
thermal response
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:11336/278102
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Predicting thermal response of conductive foods during start-up of process equipment using transfer functionsAnsorena, Maria RobertaDi Scala, Karina Ceciliatransfer functionthermal responsehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Transfer function approach to predict thermal histories of conductive foodstuffs when surroundings present different forcing functions during start-up of process are reported. Food is assimilated to a delayed first order system with unit gain and characterize by two parameters, the dead time (L) and the time constant (t). The comparison of experimental data and the proposed models for cooking as well as for retorting processes presented very satisfactory results when the equipment evolved as first order, second order and bounded integrating systems.Fil: Ansorena, Maria Roberta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaWiley Blackwell Publishing, Inc2010-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/278102Ansorena, Maria Roberta; Di Scala, Karina Cecilia; Predicting thermal response of conductive foods during start-up of process equipment using transfer functions; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 33; s1; 12-2010; 168-1810145-8876CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4530.2008.00343.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-12-23T14:36:15Zoai:ri.conicet.gov.ar:11336/278102instacron: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:34982025-12-23 14:36:15.42CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Predicting thermal response of conductive foods during start-up of process equipment using transfer functions
title Predicting thermal response of conductive foods during start-up of process equipment using transfer functions
spellingShingle Predicting thermal response of conductive foods during start-up of process equipment using transfer functions
Ansorena, Maria Roberta
transfer function
thermal response
title_short Predicting thermal response of conductive foods during start-up of process equipment using transfer functions
title_full Predicting thermal response of conductive foods during start-up of process equipment using transfer functions
title_fullStr Predicting thermal response of conductive foods during start-up of process equipment using transfer functions
title_full_unstemmed Predicting thermal response of conductive foods during start-up of process equipment using transfer functions
title_sort Predicting thermal response of conductive foods during start-up of process equipment using transfer functions
dc.creator.none.fl_str_mv Ansorena, Maria Roberta
Di Scala, Karina Cecilia
author Ansorena, Maria Roberta
author_facet Ansorena, Maria Roberta
Di Scala, Karina Cecilia
author_role author
author2 Di Scala, Karina Cecilia
author2_role author
dc.subject.none.fl_str_mv transfer function
thermal response
topic transfer function
thermal response
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Transfer function approach to predict thermal histories of conductive foodstuffs when surroundings present different forcing functions during start-up of process are reported. Food is assimilated to a delayed first order system with unit gain and characterize by two parameters, the dead time (L) and the time constant (t). The comparison of experimental data and the proposed models for cooking as well as for retorting processes presented very satisfactory results when the equipment evolved as first order, second order and bounded integrating systems.
Fil: Ansorena, Maria Roberta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
description Transfer function approach to predict thermal histories of conductive foodstuffs when surroundings present different forcing functions during start-up of process are reported. Food is assimilated to a delayed first order system with unit gain and characterize by two parameters, the dead time (L) and the time constant (t). The comparison of experimental data and the proposed models for cooking as well as for retorting processes presented very satisfactory results when the equipment evolved as first order, second order and bounded integrating systems.
publishDate 2010
dc.date.none.fl_str_mv 2010-12
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/11336/278102
Ansorena, Maria Roberta; Di Scala, Karina Cecilia; Predicting thermal response of conductive foods during start-up of process equipment using transfer functions; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 33; s1; 12-2010; 168-181
0145-8876
CONICET Digital
CONICET
url http://hdl.handle.net/11336/278102
identifier_str_mv Ansorena, Maria Roberta; Di Scala, Karina Cecilia; Predicting thermal response of conductive foods during start-up of process equipment using transfer functions; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 33; s1; 12-2010; 168-181
0145-8876
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4530.2008.00343.x
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 Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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_ 1852335746085552128
score 12.952241

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