Objectif The aim of this project is to develop an improved technology for in pack thermal processing of particulated foods. Research has been carried out to improve technology for in pack thermal processing of particulated foods. A mathematical model and bioindicators for process simulation, evaluation and optimization of a complete production line have been developed. Optimization was expressed in terms of sensorial and nuritional quality and in terms of energy consumption.The products considered were peas and white beans packaged in metal cans and glass jars.Determination of physicochemical parameters:Density measurements were done by use of toluene picnometry at 15 C. The heat capacity of peas and beans was calculated by use of regression equations based on the chemical composition and the line probe method and the Fitch method were selected to measure thermal conductivity.Characterization of bioindicators for thermal process evaluation:For this, the bioindicator of DIFFCHAMB AB system was chosen. The bioindicator consists of a porous polymer bead with inoculated heat resistant spores that can be sterilized with the product.Study of kinetic paramerters for sensorial changes:Thermal change in hardness of peas and beans measured by a tenderometer was described by a 2-phase model. This model considered the hardness deterioration as a sum of 2 independent first order processes which take place simultaneously but with different rate constants.Mathematical model generation:A complete axisymmetrical model using the 2-dimensional coupled element of the finite element code was generated for the cases of metal can containing beans and glass jar containing beans. In order to overcome some convergence problems, it was decided to assimilate the real liquid gaps to disconnected rectangles.2 alternative models of metal can and glass jar containing beans were developed, considering the surrounding brine as completely conductive.Validation of the mathematical model:The pure conductive models have been tested against the experimental results. It was concluded that the present finite element model was more resistant to heat transfer than the corresponding analysis.The main objective of the project is the development of an improved technology for thermal processing of packed particulated foods: process evaluation using mathematical models for a total production line together with bioindicators for optimising product quality within the constraints of wholesomeness. This approach will be achieved through the following means: - development of an acurate model that stimulates the heat transfer process, that can be used to study, by stimulation, different processes involving different materials, foodstuffs and heating cycles, - measurement of the 3 more relevant thermophysical properties: conductivity, heat transfer coefficients, viscosity and specific heat of the model and real foodstuffs, - study of the kinetic parameters: rate constants and activation energy of quality attributes through the sensorial evaluation of 1 product, - establishment of quality acceptance limits for different time-temperature combinations using a taste-panel (for the product), - selection and characterisation of a bioindicator for thermal process evaluation, setting up the necessary energy requirements (time-temperature) for the process, avoiding over process, for 2 kind of containers: metal and plastic, and 1 foodstuff: peas, using rotatory retorts, - optimisation of energy requirements, - processes evaluation and improvement on a laboratory scale, - process implementation in a real industrial plant and critical points determination. The research will be carried out on the peas. This product can be classified as typical example of particulated foods (solid particles in liquids). As packaging materials metal and plastic cans will be used. Heat treatments will be done in rotary retorts. The work is divided in three main tasks, subdivided into eight subtasks. Task 1: Mathematical model generation The parameters to be considered are: - thermal conductivity of the solid particles and packaging materials (methodology: line heat source technique) - heat transfer coefficients between heating medium and packaging material, packaging material and food liquid, food liquid and food particle. Subtasks: - Characterisation of bioindicators for thermal process evaluation - kinetic parameters for sensorial changes - mathematical model generation. Task 2: Validation and optimisation Substasks: - validation of the mathematical model - process optimisation Task 3: Field test conclusions Subtasks: - implementation in an industrial company Champ scientifique engineering and technologyother engineering and technologiesfood technologynatural scienceschemical sciencespolymer sciencesengineering and technologymaterials engineeringnatural sciencesmathematicsapplied mathematicsmathematical model Programme(s) FP2-FLAIR - Multiannual research and development programme (EEC) in food science and technology (FLAIR), 1989-1993 Thème(s) Data not available Appel à propositions Data not available Régime de financement CSC - Cost-sharing contracts Coordinateur ASOCIACION DE LA INDUSTRIA NAVARRA Contribution de l’UE Aucune donnée Adresse c/San Cosme y San Damian s/n 31191 CORDOVILLA Espagne Voir sur la carte Coût total Aucune donnée Participants (1) Trier par ordre alphabétique Trier par contribution de l’UE Tout développer Tout réduire KATHOLIEKE UNIVERSITEIT LEUVEN Belgique Contribution de l’UE Aucune donnée Adresse Oude Markt 13 3000 LOUVAIN / LEUVEN Voir sur la carte Coût total Aucune donnée
