Effect on Retortable Pouch Heat Transfer Coefficients of Different Thermal Processing Stages and Pouch Material

Authors

  • SAMUEL F. LEBOWITZ,

    1. Author Bhowmik is with the Dept. of Food Science & Nutrition, The Ohio State Univ., 122 Vivian Hall, 2121 Fyffe Road, Columbus, OH 43210. Author Lebowitz, formerly with Ohio State Univ., is now with Seiberling Associates, Inc., Roscoe, IL
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  • SANTI R. BHOWMIK

    1. Author Bhowmik is with the Dept. of Food Science & Nutrition, The Ohio State Univ., 122 Vivian Hall, 2121 Fyffe Road, Columbus, OH 43210. Author Lebowitz, formerly with Ohio State Univ., is now with Seiberling Associates, Inc., Roscoe, IL
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  • Presented at the 49th Annual Meeting of The Institute of Food Technologists, Chicago, IL, June 25-29, 1989.

  • 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.

ABSTRACT

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.

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