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Generating Kinetic Data for Use in Design and Evaluation of High Temperature Food Processing Systems.

Authors :
SADEGHI, F.
SWARTZEL, K. R.
Source :
Journal of Food Science (Wiley-Blackwell). May1990, Vol. 55 Issue 3, p851-853. 3p.
Publication Year :
1990

Abstract

The kinetics of sucrose (pH 2.5), Blue#2 (pH 11.3) and Blue#2 (pH 9.5) were determined for high food processing temperatures. A traditional batch kinetic data generation and a novel continuous flow method were examined. The novel method consisted of a tubular flow reactor designed to establish the time-temperature equivalent points for any process. Activation energy values determined for the continuous method were 46.0, 27.2 and 52.3 kJ/mol for sucrose, Blue#2 (pH 11.3) and Blue#2(pH 9.5), respectively. Values utilizing the traditional batch (capillary tube) generation method yielded 94.6, 58.2 and 74.5 kJ/mol, respectively. Based on these results, a new thermal evaluation technique is proposed for describing difficult to define continuous flow systems. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
00221147
Volume :
55
Issue :
3
Database :
Academic Search Index
Journal :
Journal of Food Science (Wiley-Blackwell)
Publication Type :
Academic Journal
Accession number :
63002924
Full Text :
https://doi.org/10.1111/j.1365-2621.1990.tb05246.x