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Thermal Process Lethality Variability In Conduction‐Heated Foods

机译:Thermal Process Lethality Variability In Conduction‐Heated Foods

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ABSTRACTNo single method is available to estimate the variability of thermal process lethality (WFp) as a function of all thermal process parameters which significantly influence WFp. Therefore, our work was conducted to develop such a method. This was accomplished through screening and regression simulations/analyses. From 19 independent parameters, 12 significant ones were selected through the analysis. The selected parameters included means of slope index of heating curve (fh), heating medium temperature, and slope index of thermal death time curve (z), and the coefficient variations of fhand z. A polynomial regression equation was developed for estimating WFpas a function of all parameters found significant through the regression simulation/ analysis. The equation was validated experimentally.

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