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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleThree-Dimensional Mathematical Modeling of Microbiological Destruction of Bacillus stearothermophilus in Conductive Baby Food Packed in Glass Containerpt_BR
dc.contributor.authorPinho, Cpt_BR
dc.contributor.authorCristianini, Mpt_BR
unicamp.author.emailcrgp@fea.unicamp.brpt_BR
unicamp.author.emailolecram@fea.unicamp.brpt_BR
unicamp.authorPinho, Claudia Cristianini, Marcelo Univ Estadual Campinas, Campinas, SP, Brazilpt_BR
dc.subjectMathematical modellingpt_BR
dc.subjectsterilizationpt_BR
dc.subjectfinite element techniquept_BR
dc.description.abstractThree-dimensional mathematical model of the heat transfer during the sterilization process of a conductive baby food packed into glass container was built using the finite element technique. The heat transfer model was experimentally validated through processes carried out in water at 121 degrees C. Chi-square and regression lines were obtained for each set of temperatures generated by the model against experimental data. Thermal death parameters, D and z, of Bacillus stearothermophilus in baby food were determined. The results obtained for D value were 32.67, 9.31 and 1.57 minutes at 110, 115 and 121 degrees C, respectively. The z value obtained was 8.32 degrees C. The mass average value was also estimated and experimental processes were carried out at 110 and 115 degrees C in order to validate the microbiological destruction model. For 110 degrees C processes the differences between experimental and predicted results were less than 12% and for 115 degrees C processes these differences were less than 27%.pt
dc.description.noteo TEXTO COMPLETO DESTE ARTIGO, ESTARÁ DISPONÍVEL À PARTIR DE AGOSTO DE 2015.pt
dc.relation.ispartofInternational Journal Of Food Engineeringpt_BR
dc.relation.ispartofabbreviationInt. J. Food Eng.pt_BR
dc.publisher.cityBerkeleypt_BR
dc.publisher.countryEUApt_BR
dc.publisherBerkeley Electronic Presspt_BR
dc.date.issued2005pt_BR
dc.identifier.citationInternational Journal Of Food Engineering. Berkeley Electronic Press, v. 1, n. 2, 2005.pt_BR
dc.language.isoenpt_BR
dc.description.volume1pt_BR
dc.description.issuenumber2pt_BR
dc.rightsembargopt_BR
dc.sourceWeb of Sciencept_BR
dc.identifier.issn1556-3758pt_BR
dc.identifier.wosidWOS:000207461100001pt_BR
dc.identifier.doi10.2202/1556-3758.1010pt_BR
dc.date.available2014-07-30T14:06:32Z
dc.date.available2015-11-26T16:35:57Z-
dc.date.accessioned2014-07-30T14:06:32Z
dc.date.accessioned2015-11-26T16:35:57Z-
dc.description.provenanceMade available in DSpace on 2014-07-30T14:06:32Z (GMT). No. of bitstreams: 0 Previous issue date: 2005en
dc.description.provenanceMade available in DSpace on 2015-11-26T16:35:57Z (GMT). No. of bitstreams: 0 Previous issue date: 2005en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/58229
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/58229-
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