Results obtained in the field of food preserving heat treatment at the University of Horticulture and Food Industry Department of Preservation Technology
1992
Kormendy, I. | Erdelyi, M. | Koncz, L. | Meszaros, L. (Kerteszeti es Elelmiszerip. Egyet. (Hungary). Konzervtechn. Tansz.)
Results were obtained in the field of the calculation, content and interpretation of the heat treatment equivalent. As the latest conclusion, it is suggested to calculate this equivalent from the speed or time constants obtained at fixed temperatures with the appropriate interpolation correlations, instead of the classical calculation formula. As for the principle of the optimum-seeking system connected with the heat treatment, the target function suggested is of economic characters, it contains the inputs and the value of the estimated quality realized in the return from sales. In the field of the basic principles of change kinetics and the methods of evaluation, a procedure was elaborated by which in the full range of the temperature measured a single activation energy and a speed constant valid at the reference temperature can be determined. The procedure takes the method of least square into consideration. The constants of change kinetics are obtained by finding the minimum of the square total formed from the difference between the measured and the calculated transformed property intensities. Two methods were elaborated for calculating the property changes of heat treatment in cans, and the calculation methods of heat treatment in the through-flow system were improved
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