Modeling Conductive Heat Transfer and Process Uniformity During Batch High-Pressure Processing of Foods

摘要

A numerical model for predicting conductive heat transfer during batch High Hydrostatic Pressure (HHP) processing of foods was developed and was tested for a food simulator (agar gel). Different types of HHP processes were simulated. Good agreement between experimental and predicted temperature profiles was observed. The model provides a very useful tool to evaluate batch HHP processes in terms of uniformity of any heat- and/or pressure-related effect. This is illustrated for inactivation of Bacillus subtilis alpha -amylase (BSA).