Quality optimization of hot filled pasteurized fruit purees: Container characteristics and filling temperatures

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Title

Quality optimization of hot filled pasteurized fruit purees: Container characteristics and filling temperatures

Content partner

The University of Auckland Library

Collection

ResearchSpace@Auckland

Description

A mathematical model was developed to describe the pasteurization, by hot filling, of fruit purees. The model assumed that the puree reaches instantaneously a hot-fill temperature and, after introduced into the container, cooling by conduction takes place. The heat transfer was modelled by a finite differences method. Vitamin C and pectinesterase were used as quality and pasteurization criteria, respectively. Specific filling temperatures combined with container dimensions are required to ach...

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Format

Research paper

Research format

Journal article

Date created

1997-06

Creator

Oliveira, Maria / Silva, CLM

URL

http://hdl.handle.net/2292/21656

Related subjects

Science & Technology / Technology / Life Sciences & Biomedicine / Engineering, Chemical / Food Science & Technology / Engineering / ENGINEERING, CHEMICAL / FOOD SCIENCE & TECHNOLOGY / HEAT

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