Mathematical model to predict the effects of can arrangement geometry on temperature distribution during retort sterilization.

Download
003982.pdf
1988
Sümer, Ali
Show full item record
47
views
0
downloads
Canning and preserving., Food, Food, Canned., Sterilization
https://hdl.handle.net/11511/12022
Graduate School of Natural and Applied Sciences, Thesis

Suggestions

Numerical solution of heat and mass transfer equations for freezing of liquid foods.
Mahmutoğlu, Teslime; Esin, Ali; Department of Food Engineering (1993)
Mathematical modeling of swelling in high moisture whey protein gels
Öztop, Halil Mecit (Elsevier BV, 2011-09-01)
Gels prepared from whey proteins can be used for controlled release of nutrients or active ingredients in food systems. The objective of this study was to characterize the water uptake by these hydrophilic gels to aid in the design of release systems. Whey protein isolate (WPI) gels (17% w/w protein) of different aspect ratios were submersed in aqueous solution at pH 7.0. Modeling of mass uptake is presented in terms of Case I (Fickian diffusion) and Case II (kinetic) models. Due to the extent of swelling, ...
Application of high dynamic microfluidization to improve some quality parameters and stability of orange juice
Yüce, Özlem; Mert, Behiç; Bayındırlı, Alev; Department of Food Engineering (2011)
The aim of current research is to analyze the effect of microfluidization on the stability and some quality characteristics of orange juice with respect to treatment pressure and cycle. Orange juice was microfluidized with four different pressures (34, 69, 103 and 138 MPa) and three different cycles (1, 2 and 3) at 18 ± 2 0C. Physical and chemical properties of microfluidized juices were compared with non-microfluidized freshly squeezed orange juice. Microfluidization made orange juice brighter and decrease...
Investigation of sensory and instrumental methods to predict shelf-life of jelly gums
Tireki, Suzan; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2017)
The main aim of this study was to correlate sensorial changes with instrumental techniques to predict shelf life during storage of jelly gums. Effects of glucose syrup:sucrose ratio, starch and gelatine content on quality and sensorial properties of jellies were investigated. Glucose syrup: sucrose ratio, starch and gelatine contents affected hardness significantly. Moisture content, water activity, total soluble solids, pH, springiness and gumminess was influenced by only glucose syrup:sucrose ratio. Moist...
Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree
Seyhun, N.; Ramaswamy, H.; Şümnü, Servet Gülüm; Şahin, Serpil; Ahmed, J. (Elsevier BV, 2009-06-01)
Microwave tempering and infrared assisted microwave tempering of frozen foods were simulated by using finite difference method. The effects of microwave power and infrared power on tempering were discussed. Three different microwave power levels (30%, 40%, and 50%) and three different infrared power levels (10%, 20%, and 30%) were used. The increase in microwave power level and infrared power level decreased tempering times. The change of heat capacity and the dielectric properties of frozen potato puree wi...
Citation Formats
A. Sümer, “Mathematical model to predict the effects of can arrangement geometry on temperature distribution during retort sterilization.,” Ph.D. - Doctoral Program, Middle East Technical University, 1988.
METU IIS - Integrated Information Service open@metu.edu.tr