Presented at the 49th Annual Meeting of The Institute of Food Technologists, Chicago, IL, June 25-29, 1989.
Effect on Retortable Pouch Heat Transfer Coefficients of Different Thermal Processing Stages and Pouch Material
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1421–1424, September 1990
How to Cite
LEBOWITZ, S. F. and BHOWMIK, S. R. (1990), Effect on Retortable Pouch Heat Transfer Coefficients of Different Thermal Processing Stages and Pouch Material. Journal of Food Science, 55: 1421–1424. doi: 10.1111/j.1365-2621.1990.tb03949.x
Salary and research support for S.R. Bhowmik was provided by The Ohio Agricultural Research & Development Center, The Ohio State Univ. Journal Article No. 293-89.
Graduate research stipend for S.F. Lebowitz was provided by Seiberling Associates, Inc.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 10/6/89; revised 11/27/89; accepted 1/27/90.
Apparent heat transfer coefficients (h) were determined for the come-up, heating, and cooling cycles of thermal processing for retortable pouches heated by circulating hot water under overriding air pressure. Values for h were converged on by a computer-based optimization method that incorporated process data, a finite difference model, and optimization criteria. For retortable pouches thermally processed in circulating water under overriding air pressure, h values for the come-up, heating, and cooling cycles were found not significantly different (95% confidence). This indicates that in mathematical models a constant h value may be assumed for the three thermal processing stages. Also, there was no significant difference between h values for aluminum foil/plastic laminate pouches and all-plastic pouches during the combined come-up and heating stages. Thus, the same h value for a given process is applicable to either pouch type.