A5084553824- Food Drying and Modeling
- Microbial Inactivation Methods
- Freezing and Crystallization Processes
- Meat and Animal Product Quality
- Postharvest Quality and Shelf Life Management
- Food Supply Chain Traceability
- Process Optimization and Integration
- Organic Food and Agriculture
- Culinary Culture and Tourism
- Food Safety and Hygiene
- Agricultural Engineering and Mechanization
- Urban Agriculture and Sustainability
- Microwave-Assisted Synthesis and Applications
- Protein purification and stability
- Probiotics and Fermented Foods
- Food Quality and Safety Studies
- Sensory Analysis and Statistical Methods
- thermodynamics and calorimetric analyses
- Quinazolinone synthesis and applications
KU Leuven
1993-1997
Leatherhead Food Research
1996
Second cheese whey (SCW) is the by-product resulting from manufacture of cheeses. In present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in production ice creams. Concentrated liquid samples with inulin added as a prebiotic fermented yoghurt, kefir probiotic commercial cultures before being frozen horizontal yoghurt freezer. The physicochemical, microbiological sensory properties products evaluated over 120 days storage. presented significant differences...
Optimal variable retort temperature profiles (VRT) for the sterilization of conduction heated foods were calculated using a quasi-Newton multivariable optimization algorithm considering both maximization surface quality and minimization total process time. When was objective, an increase up to 20% in retention predicted optimal VRT as compared constant (CRT). time, use allowed reduction time 45% while still providing same CRT. Since results could not be generalized, it concluded that should...
ABSTRACT Based on thermal degradation kinetics and heat transfer expressed as the Ball formula method, a simplified approach was used to optimize sterilization processes for softening of white beans ( Phaseolus vulgaris , subsp. nanus Metz., variety Manteca de Leon ) Constant retort profiles in still end‐over‐end rotary water cascading (Barriquand Steriflow) were used. Quality attributes processed at optimum evaluated by trained taste panel tenderometer. Both approaches could distinguish...
It has been previously shown that, when compared with the traditional constant retort temperature profiles, variable profiles allow a modest increase in quality retention during sterilization of packed foods. When minimization process time constraint on minimum surface is considered, policies show significant reductions times to equivalent optimum profiles. However results were presented case by basis and no effort was done try generalize this principle. In order generalization use we...
An existing semi-empirical model for simulating product temperature profiles during thermal processing of conduction or convection heating foods under time varying boundary conditions (variable retort temperatures) was extended the case broken-line products. The use method determination empirical heat penetration parameters curves as defined by Ball (jh, fhl, fh2, xbh) evaluated. Starch solutions, showing behavior, were used a food simulant. To investigate consistency determined parameters,...
ABSTRACT A procedure was developed for theoretical calculation of internal product temperatures during in‐container sterilization foods. Experimental were determined through traditional heat penetration tests (processing in a retort with come‐up time increasing temperature and holding at constant temperature). These used to produce, proposed inverse superposition solution, “standardized,” normalized, dimensionless curve corresponding the response profile. This “standardized” then used,...