Recent advances in agitation thermal processing
Highlights•Recent advances in agitation thermal processing is reviewed.•Various
mechanisms of agitation are discussed.•Challenges in data collection methodologies are …
mechanisms of agitation are discussed.•Challenges in data collection methodologies are …
Heat transfer phenomena during thermal processing of liquid particulate mixtures—A review
During the past few decades, food industry has explored various novel thermal and non-
thermal processing technologies to minimize the associated high-quality loss involved in …
thermal processing technologies to minimize the associated high-quality loss involved in …
Characterization of continuous-flow pulsed UV light reactors for processing of liquid foods in annular tube and coiled tube configurations using actinometry and …
Pulsed UV light (PL) processing is a growing non-thermal method of treatment of solid and
liquid foods. Proper design of liquid food treatment requires understanding of …
liquid foods. Proper design of liquid food treatment requires understanding of …
[HTML][HTML] Influence of viscosity on the thermal behavior of fluids in a sealed can
Homogeneous fruit juice in a sealed container available in the commercial market exhibits
some degree of non-Newtonian behavior with a wide viscosity range. During thermal …
some degree of non-Newtonian behavior with a wide viscosity range. During thermal …
Effect of processing conditions on quality of green beans subjected to reciprocating agitation thermal processing
The effect of reciprocating agitation thermal processing (RA-TP) on quality of canned beans
was evaluated in a lab-scale reciprocating retort. Green beans were selected due to their …
was evaluated in a lab-scale reciprocating retort. Green beans were selected due to their …
A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity
F Sarghini, F Erdogdu - Food and Bioproducts Processing, 2016 - Elsevier
Abstract End-over-end (EoE) rotation is a common type of mechanical agitation used in
canning sterilization process to increase heating rates, enabling reductions in processing …
canning sterilization process to increase heating rates, enabling reductions in processing …
Effect of can orientation on heat transfer coefficients associated with liquid particulate mixtures during reciprocation agitation thermal processing
The objective of this work was to study the effect of container orientation on heat transfer
during reciprocation agitation thermal processing of cans filled with liquid particulate …
during reciprocation agitation thermal processing of cans filled with liquid particulate …
Simultaneous optimization of heat transfer and reciprocation intensity for thermal processing of liquid particulate mixtures undergoing reciprocating agitation
Simultaneous optimization of heat transfer and reciprocation intensity (RI) was carried out for
reciprocating agitation thermal processing (RA-TP) of liquid-particulate foods. Heat transfer …
reciprocating agitation thermal processing (RA-TP) of liquid-particulate foods. Heat transfer …
Simultaneous multi-product sterilization: Revisited, explored, and optimized
An interesting potential improvement and challenge in thermal processing of packaged
foods is the implementation of simultaneous multi-product sterilization. The aim of this …
foods is the implementation of simultaneous multi-product sterilization. The aim of this …
Improving prediction of temperature profiles of packaged food during retort processing
Abstract A one-dimensional (1D) apparent position (AP) numerical solution (APNS) method
was previously proposed to predict the evolution of temperature at the slowest heating point …
was previously proposed to predict the evolution of temperature at the slowest heating point …