scholarly journals Effects of thermal sterilization on the allergenicity of soybeans

LWT ◽  
2021 ◽  
pp. 112678
Author(s):  
Xiaowen Pi ◽  
Yuxue Sun ◽  
Xin Guo ◽  
Qingshan Chen ◽  
Jianjun Cheng ◽  
...  
Keyword(s):  
Thermal Sterilization

Thermal sterilization of spacecraft structures.

1966 ◽  
Vol 3 (8) ◽  
pp. 1239-1244
Author(s):  
JOHN B. TENNEY ◽  
ERWIN FRIED ◽  
R. G. CRAWFORD
Keyword(s):  
Thermal Sterilization

SUBSTANTIATION OF OPTIMAL PARAMETERS AND DEVELOPMENT OF HIGH-TEMPERATURE STERILIZATION MODES FOR COMPOTE FROM PEARS IN HEATED AIR FLOW

2020 ◽  
Author(s):  
М.Э. Ахмедов ◽  
А.Ф. Демирова ◽  
Г.И. Касьянов ◽  
Ю.Ф. Росляков ◽  
М.М. Рахманова
Keyword(s):  
Mathematical Model ◽  
High Temperature ◽  
High Speed ◽  
Heat Transfer Fluid ◽  
Initial Product ◽  
Hot Air ◽  
Heated Air ◽  
Sterilization Process ◽  
Thermal Sterilization ◽  
Heat Carriers

Разработаны новые режимы стерилизации компота из груш в стеклотаре СКО 1-82-1000 с использованием высокотемпературных скоростных теплоносителей. Получена математическая модель расчета продолжительности процесса стерилизации в зависимости от параметров теплоносителя. Для получения математической модели использован метод математического планирования эксперимента. Предложен технологический прием ускоренной стерилизации компота из груш в стеклобанке объемом 1 дм3. Разработаны новые режимы тепловой обработки (стерилизации) компота из груш в стеклобанке 1-82-1000 при различных параметрах горячего воздуха и разных начальных температурах продукта, °С: 70, 80, 85 и 90. Наименьшая продолжительность процесса тепловой стерилизации достигнута при скорости теплоносителя 7,5 м/с при начальной температуре продукта 90°С. New modes of sterilization of compote from pears in glass containers of SKO 1-82-1000 using high-temperature high-speed heat carriers have been developed. A mathematical model for calculating the duration of the sterilization process depending on the parameters of the heat carrier is obtained. To obtain a mathematical model, we used the method of mathematical planning of the experiment. A technological method for accelerated sterilization of pear compote in a glass jar with a volume of 1 dm3 is proposed. The research made it possible to develop new modes of heat treatment (sterilization) of compote from pears in a glass jar 1-82-1000 at different parameters of hot air and different initial temperatures of the product, °C: 70, 80, 85 and 90. The shortest duration of the thermal sterilization process is achieved at the heat transfer fluid speed of 7,5 m/s at the initial product temperature of 90°C.

Studies on Microwave Non-Thermal Sterilization Enhanced by Ag@TiO2 Core-Shell Particles

2021 ◽  
Author(s):  
Rong Zhang ◽  
Fei Liang ◽  
Li Su ◽  
Jiahao Zhang ◽  
Liyang Huang ◽  
...  
Keyword(s):  
Core Shell ◽  
Thermal Sterilization ◽  
Shell Particles

Slowest heating zone migration for heterophase baby food system

2021 ◽  
pp. 49-53
Author(s):  
Владимир Владимирович Кондратенко ◽  
Борис Львович Каневский ◽  
Галина Петровна Покудина ◽  
Вячеслав Иванович Сенкевич ◽  
Лидия Алексеевна Борченкова
Keyword(s):  
Young Children ◽  
Food Systems ◽  
Food System ◽  
Experimental Studies ◽  
Baby Food ◽  
Dispersed Phase ◽  
Heating Zone ◽  
Heterophase System ◽  
Thermal Sterilization ◽  
Slowest Heating Zone

В работе приведены результаты исследования миграции зоны наименьшего прогревания (Slowest Heating Zone, далее SHZ) в упаковке при термической стерилизации мелкодисперсной гетерофазной пищевой системы для питания детей раннего возраста. Локализация SHZ является основным параметром, на основе которого производится разработка режимов термической стерилизации для пищевых систем с конвективным теплообменом. В качестве объекта исследования использовали сок яблочный с мякотью для детского питания отечественного производства, который представляет собой гетерофазную систему с жидкой дисперсионной средой и равномерно распределенной в ней высокодисперсной фазой в виде частиц мякоти с плотностью, близкой к плотности жидкой среды. Продукт был расфасован в стеклянные банки III-52-190. Прогрев проводили в термостате при температурах греющей среды 75, 80, 85, 90 и 95 °C, которые поддерживали и регистрировали автоматически, что обеспечивало равномерность температурного поля воды в термостате. Кривые прогрева снимали с помощью термопары, рабочий спай которой размещался по оси банки на высоте 6, 12, 18, 24, 30, 36, 40, 42 и 48 мм от дна. В результате экспериментальных исследований процесса стерилизации установлено, что в подобной пищевой системе локализация SHZ и кинетика ее миграции аналогичны этим параметрам в гомофазных пищевых системах, но различаются важными особенностями, вызванными как наличием дисперсной фазы, так и различиями в теплофизических параметрах продуктов. Отмечено влияние обязательной для питания детей раннего возраста гомогенизации сока с мякотью на вязкость продукта из-за упорядоченности ориентации частиц мякоти, вызывающей миграцию SHZ при изменении температуры сока при нагреве и охлаждении. The paper presents the results of researches of Slowest Heating Zone (SHZ) migration in packaging during thermal sterilization of fine heterophasic food system for feeding young children. Localization of SHZ is the main parameter on the basis of which the development of thermal sterilization modes for food systems with convective heat exchange is made. As the object of the study, we used apple juice with pulp for baby food of domestic production, which is a heterophase system with a liquid dispersion medium and a highly dispersed phase uniformly distributed in it in the form of pulp particles with a density close to the density of the liquid medium. The product was packaged in glass jars III-52-190. Warming up was carried out in a thermostat at temperatures of the heating medium of 75, 80, 85, 90, and 95 °C, which were maintained and recorded automatically, which ensured the uniformity of the temperature field of water in the thermostat. The heating curves were recorded using a thermocouple, the working junction of which was located along the can axis at heights of 6, 12, 18, 24, 30, 36, 40, 42, and 48 mm from the bottom. As a result of experimental studies of the sterilization process, it was found that in such a food system, the localization of SHZ and the kinetics of its migration are similar to these parameters in homophase food systems, but differ in important features caused by both the presence of a dispersed phase and differences in the thermophysical parameters of products. The effect of homogenization of juice with pulp, obligatory for feeding young children, on the viscosity of the product due to the regularity of the orientation of pulp particles, which causes migration of SHZ when the temperature of the juice changes during heating and cooling, has been noted.

scholarly journals High-temperature multilevel sterilization of canned goods with heat recovery and its constructive and technological support

2021 ◽  
Vol 247 ◽  
pp. 01030
Author(s):  
Mafiiat Rakhmanova ◽  
Amiiat Demirova ◽  
Magomed Akhmedov ◽  
Faina Azimova ◽  
Irada Gadzhibekova ◽  
...  
Keyword(s):  
Heat Treatment ◽  
High Temperature ◽  
Heat Recovery ◽  
Experimental Studies ◽  
Cooling Water ◽  
Practical Implementation ◽  
Canned Food ◽  
Significant Saving ◽  
Technological Support ◽  
Thermal Sterilization

New technical solutions improving the process of thermal sterilization of canned products through the use of multilevel high-temperature modes and heat recovery have been considered and proposed. The essence of the developed method lies in the fact that the heat released by cooling cans with the product that has undergone thermal sterilization is used to heat other cans with the product queued for sterilization. In this mode of heat treatment, except in the last stage, the heat emitted by cooled cans that have already undergone heat treatment is used to heat up the canned food. Hence, the use of the principle of heat recovery by cooling canned products in the baths where others are simultaneously heated provides a significant saving of heat energy and water. Depending on the temperature parameters at different stages of the heat treatment, the heat recovery rate can reach up to 90%. The method also provides savings on cooling water. For the practical implementation of the developed method, the design of the device for multilevel high-temperature thermal sterilization of canned food with heat recovery has been developed. On the basis of experimental studies, new, multilevel high-temperature modes of apple compote sterilization have been developed.

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