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Titre :
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Simulation of continuous sterilization of fluid food products : the role of thermorheological behavior of starch dispersion and process optimization
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Auteurs :
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H. Liao
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Type de document :
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thèse/mémoire
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Année de publication :
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1998
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Format :
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178 p.
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Langues:
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= Anglais
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Catégories :
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PHYSIQUE ETAT DE LA MATIERE
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Mots-clés:
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STERILISATION THERMIQUE
;
RHEOLOGIE
;
AMIDON
;
MODELE MATHEMATIQUE
;
TRANSFERT DE CHALEUR
;
ECHANGEUR DE CHALEUR
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Résumé :
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The dissertation has three specific objectives : 1. To mathematically model the empirical thermorheological data of a starch dispersion during gelatinization as well as of gelatinized starch paste with respect to the conditions of thermal processing. 2. To analyze the flow and heat transfer of starch-containing fluid foods in a tubular heat exchanger from a sterilization viewpoint. 3. To obtain the thermal time distribution and evaluate its role as a design tool for process optimization in continuous sterilization.
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Diplôme :
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Dissertation presented to the Faculty of the Graduate School of Cornell University
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