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.
Get full access to this article
View all access options for this article.
References
1.
Abril J., Virseda P. and Moure J. (1998). Modelización de la penetración de calor en conservas vegetales . In: Segundo Congreso Iberoamericano de Ingeniería de Alimentos. Bahía Blanca, Argentina, March 24-27. Paper IV.11.
2.
Bimbenet J.J. and Michiels L. (1974). Convective heat transfer in canning process. Transferts de chaleur par convection au cours de la stérilisation des conserves. In: Proceedings IV International Congress Food Science & Technology. Sepember 1974, Madrid, Spain. Vol. IV, pp. 361-379 .
3.
Ceylan H.T. (1987). Transient heat transfer in long cylinders with time-dependent surface temperature . ASHRAE Transactions Part 2 93: 768-775 .
4.
Dalmendray Gómez N.A., Roche L.A., Salvadori V.O. and Mascheroni R.H. (1999). Use of transfer functions for the characterization of temperature and quality of stored frozen foods. In: Proceedings 20th International Congress of Refrigeration, Vol. IV. pp. 1556-1563 . September 19-24, Sydney, Australia.
5.
Gaffney J.J, Baird C.D. and Eshleman W.D. (1980). Review and analysis of the transient method for determining thermal diffusivity of fruits and vegetables . ASHRAE Transactions Part 2 86: 261-280 .
6.
Márquez C.A. (2000). Método simple y ràpido para evaluar y/o ajustar iempos de tratamiento térmico de conservas de cereza y guinda, envasadas en frascos de vidrio. Prueba de suficiencia para acceder al Diploma de Estudios Avanzados en Tecnología de Alimentos. Universidad Politécnica de Valencia, Valencia, Spain .
7.
Márquez C.A. and De Michelis A. (1997). Guindas y cerezas en conserva. Problemas y soluciones para su elaboración artesanal . La Alimentación Latinoamericana31(220): 25-31 .
8.
Márquez C.A., De Michelis A., Salvadori V.O. and Mascheroni R.H. (1998). Application of transfer functions to the thermal processing of particulate foods enclosed in liquid medium . Journal of Food Engineering, 38: 189-205 .
9.
Mascheroni R.H., Sanz P.D. and Domínguez M. (1987). A new way to predict thermal histories in multidimensional heat conduction: The z-transfer function method . International Communications in Heat and Mass Transfer14: 81-90 .
10.
Mitalas G.P. (1978). Comments on the z-transfer function method for calculating heat transfer in buildings . ASHRAE Transactions84 Part 1: 667-674 .
11.
Ochoa M.R., Kesseler A.G., De Michelis A., Mugridge A. and Chaves A.R. (2001). Kinetics of colour change of raspberry, sweet (Prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers. Light and room temperature effects . Journal of Food Engineering49: 55-62 .
12.
Puppi, N. and Ramírez, J.C. (2002). Situación de la producción orgánica en la Argentina durante el año 2001. www.organico.com.ar Estadísticas argentinas.
13.
Ryniecki A. and Jayas D.S. (1993). Automatic determination of model parameters for computer control of canned food sterilization . Journal of Food Engineering19: 75-94 .
14.
Salvadori V.O. (1994). Transferencia de Calor Durante la Congelación, el Almacenamiento y la Descongelación de Alimentos. PhD Thesis. Universidad Nacional de La Plata. La Plata, Argentina.
15.
Salvadori V.O. and Mascheroni R.H. (1994). Aplicación de funciones de transferencia al procesamiento térmico de alimentos . In: Actas del 2° Congreso de Computación Aplicada a la Industria de Proceso, CAIP'94. 7-10 November 1994, Santiago, Chile. pp. 152-156 .
16.
Salvadori V.O., Mascheroni R.H., Sanz P.D. and Dominguez Alonso M. (1994a). Application of z-transfer functions to multidimensional heat transfer problems . Latin American Applied Research24: 137-147 .
17.
Salvadori V.O., Sanz P.D., Dominguez Alonso M. and Mascheroni R.H. (1994b). Application of z-transfer functions to heat or mass transfer problems. Their calculation by numerical methods . Journal of Food Engineering23: 293-307 .
18.
Sanz, P.D. (1984). Análisis de las funciones de transferencia para la resolución de problemas de transmisión de calor en régimen variable en cámaras adiabáticas y de régimen controlado. PhD Thesis, Universidad Complutense, Madrid, Spain.
19.
Sanz P.D., Mascheroni R.H., Dominguez M. and García Vinuesa, S. (1986). Time-temperature prediction curves of foodstuffs by means of z-transfer function method . International Journal of Refrigeration9: 89-92 .
20.
Silva F.V.M. and Silva C.L.M. (1997). Quality optimization of hot filled pasteurized fruit purees: container characteristics and filling temperatures . Journal of Food Engineering32: 351-364 .
21.
Virseda P. and Pinazo J.M. (1997). Thermal behaviour in multilayer products by response factors . Journal of Food Engineering33: 347-358 .
22.
Virseda P. and Pinazo J.M. (1998). Heat conduction in multilayer spherical products by transfer functions . International Journal of Refrigeration21: 285-294 .
23.
Virseda P., Pinazo J.M., Pichetto G. and Soto V. (2000). Heat conduction in multi-layer spherical products during cooling and storage by transfer function (Fz) . In: Proceedings of Improving Postharvest Technologies of Fruits, Vegetables and Ornamentals. 19-21 October 2000, Murcia, Spain, Vol. II. pp. 859-865 .
