Application of transfer functions to the thermal processing of sweet and sour cherries preserves: Influence of particle and container sizes

Autores
Márquez, C.A.; Salvadori, Viviana Olga; Mascheroni, Rodolfo Horacio; de Michelis, Antonio
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The conditions of thermal processing of fruit preserves packed in transparent glass containers have great importance from the point of view of the final product appearance. Process simulation can allow to predict the quality of the product and its possible degradation. This work applied the transfer function method to simulate the pasteurisation of whole sweet and sour cherries canned in glass containers, with a 25 °Brix sucrose solution as covering liquid, and the predicted results were experimentally tested. The influence of fruit and container diameters on the treatment times was analysed. Kinetic models for enzyme degradation were coupled to the prediction model as examples of the possibilities of optimising the whole pasteurisation process. The accuracy (average error in predicted temperatures: 2.1%) of the simulation method was satisfactory for practical purposes, its use resulted simple and fast, and it allowed adjusting of pasteurisation times, even during the process.
Fil: Márquez, C.A.. Universidad Nacional de Córdoba; 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; Argentina
Fil: Mascheroni, Rodolfo Horacio. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. 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
Fil: de Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
CHERRIES
KINETICS
PRESERVES
SIMULATION
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:11336/128073
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/128073
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Application of transfer functions to the thermal processing of sweet and sour cherries preserves: Influence of particle and container sizesMárquez, C.A.Salvadori, Viviana OlgaMascheroni, Rodolfo Horaciode Michelis, AntonioCHERRIESKINETICSPRESERVESSIMULATIONTHERMAL PROCESSINGTRANSFER FUNCTIONShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The conditions of thermal processing of fruit preserves packed in transparent glass containers have great importance from the point of view of the final product appearance. Process simulation can allow to predict the quality of the product and its possible degradation. This work applied the transfer function method to simulate the pasteurisation of whole sweet and sour cherries canned in glass containers, with a 25 °Brix sucrose solution as covering liquid, and the predicted results were experimentally tested. The influence of fruit and container diameters on the treatment times was analysed. Kinetic models for enzyme degradation were coupled to the prediction model as examples of the possibilities of optimising the whole pasteurisation process. The accuracy (average error in predicted temperatures: 2.1%) of the simulation method was satisfactory for practical purposes, its use resulted simple and fast, and it allowed adjusting of pasteurisation times, even during the process.Fil: Márquez, C.A.. Universidad Nacional de Córdoba; 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; ArgentinaFil: Mascheroni, Rodolfo Horacio. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. 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; ArgentinaFil: de Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSage Publications Ltd2003-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/128073Márquez, C.A.; Salvadori, Viviana Olga; Mascheroni, Rodolfo Horacio; de Michelis, Antonio; Application of transfer functions to the thermal processing of sweet and sour cherries preserves: Influence of particle and container sizes; Sage Publications Ltd; Food Science and Technology International; 9; 2; 4-2003; 69-761082-01321532-1738CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1177/1082013203009002001info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/ycf8rheninfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:18:06Zoai:ri.conicet.gov.ar:11336/128073instacron: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 15:18:06.729CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Application of transfer functions to the thermal processing of sweet and sour cherries preserves: Influence of particle and container sizes
title Application of transfer functions to the thermal processing of sweet and sour cherries preserves: Influence of particle and container sizes
spellingShingle Application of transfer functions to the thermal processing of sweet and sour cherries preserves: Influence of particle and container sizes
Márquez, C.A.
CHERRIES
KINETICS
PRESERVES
SIMULATION
THERMAL PROCESSING
TRANSFER FUNCTIONS
title_short Application of transfer functions to the thermal processing of sweet and sour cherries preserves: Influence of particle and container sizes
title_full Application of transfer functions to the thermal processing of sweet and sour cherries preserves: Influence of particle and container sizes
title_fullStr Application of transfer functions to the thermal processing of sweet and sour cherries preserves: Influence of particle and container sizes
title_full_unstemmed Application of transfer functions to the thermal processing of sweet and sour cherries preserves: Influence of particle and container sizes
title_sort Application of transfer functions to the thermal processing of sweet and sour cherries preserves: Influence of particle and container sizes
dc.creator.none.fl_str_mv Márquez, C.A.
Salvadori, Viviana Olga
Mascheroni, Rodolfo Horacio
de Michelis, Antonio
author Márquez, C.A.
author_facet Márquez, C.A.
Salvadori, Viviana Olga
Mascheroni, Rodolfo Horacio
de Michelis, Antonio
author_role author
author2 Salvadori, Viviana Olga
Mascheroni, Rodolfo Horacio
de Michelis, Antonio
author2_role author
author
author
dc.subject.none.fl_str_mv CHERRIES
KINETICS
PRESERVES
SIMULATION
THERMAL PROCESSING
TRANSFER FUNCTIONS
topic CHERRIES
KINETICS
PRESERVES
SIMULATION
THERMAL PROCESSING
TRANSFER FUNCTIONS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The conditions of thermal processing of fruit preserves packed in transparent glass containers have great importance from the point of view of the final product appearance. Process simulation can allow to predict the quality of the product and its possible degradation. This work applied the transfer function method to simulate the pasteurisation of whole sweet and sour cherries canned in glass containers, with a 25 °Brix sucrose solution as covering liquid, and the predicted results were experimentally tested. The influence of fruit and container diameters on the treatment times was analysed. Kinetic models for enzyme degradation were coupled to the prediction model as examples of the possibilities of optimising the whole pasteurisation process. The accuracy (average error in predicted temperatures: 2.1%) of the simulation method was satisfactory for practical purposes, its use resulted simple and fast, and it allowed adjusting of pasteurisation times, even during the process.
Fil: Márquez, C.A.. Universidad Nacional de Córdoba; 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; Argentina
Fil: Mascheroni, Rodolfo Horacio. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. 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
Fil: de Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The conditions of thermal processing of fruit preserves packed in transparent glass containers have great importance from the point of view of the final product appearance. Process simulation can allow to predict the quality of the product and its possible degradation. This work applied the transfer function method to simulate the pasteurisation of whole sweet and sour cherries canned in glass containers, with a 25 °Brix sucrose solution as covering liquid, and the predicted results were experimentally tested. The influence of fruit and container diameters on the treatment times was analysed. Kinetic models for enzyme degradation were coupled to the prediction model as examples of the possibilities of optimising the whole pasteurisation process. The accuracy (average error in predicted temperatures: 2.1%) of the simulation method was satisfactory for practical purposes, its use resulted simple and fast, and it allowed adjusting of pasteurisation times, even during the process.
publishDate 2003
dc.date.none.fl_str_mv 2003-04
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/11336/128073
Márquez, C.A.; Salvadori, Viviana Olga; Mascheroni, Rodolfo Horacio; de Michelis, Antonio; Application of transfer functions to the thermal processing of sweet and sour cherries preserves: Influence of particle and container sizes; Sage Publications Ltd; Food Science and Technology International; 9; 2; 4-2003; 69-76
1082-0132
1532-1738
CONICET Digital
CONICET
url http://hdl.handle.net/11336/128073
identifier_str_mv Márquez, C.A.; Salvadori, Viviana Olga; Mascheroni, Rodolfo Horacio; de Michelis, Antonio; Application of transfer functions to the thermal processing of sweet and sour cherries preserves: Influence of particle and container sizes; Sage Publications Ltd; Food Science and Technology International; 9; 2; 4-2003; 69-76
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/10.1177/1082013203009002001
info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/ycf8rhen
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_ 1846083329920598016
score 13.22299

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