Optimization of thermal processing of canned mussels

Autores
Ansorena, Maria Roberta; Salvadori, Viviana Olga
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The design and optimization of thermal processing of solid–liquid food mixtures, such as canned mussels, requires the knowledge of the thermal history at the slowest heating point. In general, this point does not coincide with the geometrical center of the can, and the results show that it is located along the axial axis at a height that depends on the brine content. In this study, a mathematical model for the prediction of the temperature at this point was developed using the discrete transfer function approach. Transfer function coefficients were experimentally obtained, and prediction equations fitted to consider other can dimensions and sampling interval. This model was coupled with an optimization routine in order to search for different retort temperature profiles to maximize a quality index. Both constant retort temperature (CRT) and variable retort temperature (VRT; discrete step-wise and exponential) were considered. In the CRT process, the optimal retort temperature was always between 134 °C and 137 °C, and high values of thiamine retention were achieved. A significant improvement in surface quality index was obtained for optimal VRT profiles compared to optimal CRT. The optimization procedure shown in this study produces results that justify its utilization in the industry.
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. Facultad de Ingeniería; 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
Materia
Optimization
Thermal Processing
Canned mussels
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:11336/109713
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Optimization of thermal processing of canned musselsAnsorena, Maria RobertaSalvadori, Viviana OlgaOptimizationThermal ProcessingCanned musselshttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The design and optimization of thermal processing of solid–liquid food mixtures, such as canned mussels, requires the knowledge of the thermal history at the slowest heating point. In general, this point does not coincide with the geometrical center of the can, and the results show that it is located along the axial axis at a height that depends on the brine content. In this study, a mathematical model for the prediction of the temperature at this point was developed using the discrete transfer function approach. Transfer function coefficients were experimentally obtained, and prediction equations fitted to consider other can dimensions and sampling interval. This model was coupled with an optimization routine in order to search for different retort temperature profiles to maximize a quality index. Both constant retort temperature (CRT) and variable retort temperature (VRT; discrete step-wise and exponential) were considered. In the CRT process, the optimal retort temperature was always between 134 °C and 137 °C, and high values of thiamine retention were achieved. A significant improvement in surface quality index was obtained for optimal VRT profiles compared to optimal CRT. The optimization procedure shown in this study produces results that justify its utilization in the industry.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. Facultad de Ingeniería; 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; ArgentinaSage Publications Ltd2011-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/109713Ansorena, Maria Roberta; Salvadori, Viviana Olga; Optimization of thermal processing of canned mussels; Sage Publications Ltd; Food Science and Technology International; 17; 5; 10-2011; 449-4581082-01321532-1738CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/10.1177/1082013211398829info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013211398829info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:00:22Zoai:ri.conicet.gov.ar:11336/109713instacron: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:34982025-09-03 10:00:23.159CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of thermal processing of canned mussels
title Optimization of thermal processing of canned mussels
spellingShingle Optimization of thermal processing of canned mussels
Ansorena, Maria Roberta
Optimization
Thermal Processing
Canned mussels
title_short Optimization of thermal processing of canned mussels
title_full Optimization of thermal processing of canned mussels
title_fullStr Optimization of thermal processing of canned mussels
title_full_unstemmed Optimization of thermal processing of canned mussels
title_sort Optimization of thermal processing of canned mussels
dc.creator.none.fl_str_mv Ansorena, Maria Roberta
Salvadori, Viviana Olga
author Ansorena, Maria Roberta
author_facet Ansorena, Maria Roberta
Salvadori, Viviana Olga
author_role author
author2 Salvadori, Viviana Olga
author2_role author
dc.subject.none.fl_str_mv Optimization
Thermal Processing
Canned mussels
topic Optimization
Thermal Processing
Canned mussels
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The design and optimization of thermal processing of solid–liquid food mixtures, such as canned mussels, requires the knowledge of the thermal history at the slowest heating point. In general, this point does not coincide with the geometrical center of the can, and the results show that it is located along the axial axis at a height that depends on the brine content. In this study, a mathematical model for the prediction of the temperature at this point was developed using the discrete transfer function approach. Transfer function coefficients were experimentally obtained, and prediction equations fitted to consider other can dimensions and sampling interval. This model was coupled with an optimization routine in order to search for different retort temperature profiles to maximize a quality index. Both constant retort temperature (CRT) and variable retort temperature (VRT; discrete step-wise and exponential) were considered. In the CRT process, the optimal retort temperature was always between 134 °C and 137 °C, and high values of thiamine retention were achieved. A significant improvement in surface quality index was obtained for optimal VRT profiles compared to optimal CRT. The optimization procedure shown in this study produces results that justify its utilization in the industry.
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. Facultad de Ingeniería; 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
description The design and optimization of thermal processing of solid–liquid food mixtures, such as canned mussels, requires the knowledge of the thermal history at the slowest heating point. In general, this point does not coincide with the geometrical center of the can, and the results show that it is located along the axial axis at a height that depends on the brine content. In this study, a mathematical model for the prediction of the temperature at this point was developed using the discrete transfer function approach. Transfer function coefficients were experimentally obtained, and prediction equations fitted to consider other can dimensions and sampling interval. This model was coupled with an optimization routine in order to search for different retort temperature profiles to maximize a quality index. Both constant retort temperature (CRT) and variable retort temperature (VRT; discrete step-wise and exponential) were considered. In the CRT process, the optimal retort temperature was always between 134 °C and 137 °C, and high values of thiamine retention were achieved. A significant improvement in surface quality index was obtained for optimal VRT profiles compared to optimal CRT. The optimization procedure shown in this study produces results that justify its utilization in the industry.
publishDate 2011
dc.date.none.fl_str_mv 2011-10
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/11336/109713
Ansorena, Maria Roberta; Salvadori, Viviana Olga; Optimization of thermal processing of canned mussels; Sage Publications Ltd; Food Science and Technology International; 17; 5; 10-2011; 449-458
1082-0132
1532-1738
CONICET Digital
CONICET
url http://hdl.handle.net/11336/109713
identifier_str_mv Ansorena, Maria Roberta; Salvadori, Viviana Olga; Optimization of thermal processing of canned mussels; Sage Publications Ltd; Food Science and Technology International; 17; 5; 10-2011; 449-458
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/url/https://journals.sagepub.com/doi/10.1177/1082013211398829
info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013211398829
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
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score 13.13397

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