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THE LETHALITY‐FOURIER NUMBER METHOD: EXPERIMENTAL VERIFICATION OF A MODEL FOR CALCULATING TEMPERATURE PROFILES AND LETHALITY IN CONDUCTION‐HEATING CANNED FOODS

1977; Wiley; Volume: 42; Issue: 4 Linguagem: Inglês

10.1111/j.1365-2621.1977.tb12653.x

1750-3841

M. K. LENZ, Daryl Lund,

Postharvest Quality and Shelf Life Management

Journal of Food ScienceVolume 42, Issue 4 p. 997-1001 THE LETHALITY-FOURIER NUMBER METHOD: EXPERIMENTAL VERIFICATION OF A MODEL FOR CALCULATING TEMPERATURE PROFILES AND LETHALITY IN CONDUCTION-HEATING CANNED FOODS M. K. LENZ, M. K. LENZ Department of Food Science, University of Wisconsin-Madison 1605 Linden Drive, Madison, WI 53706Search for more papers by this authorD. B. LUND, D. B. LUND Department of Food Science, University of Wisconsin-Madison 1605 Linden Drive, Madison, WI 53706Search for more papers by this author M. K. LENZ, M. K. LENZ Department of Food Science, University of Wisconsin-Madison 1605 Linden Drive, Madison, WI 53706Search for more papers by this authorD. B. LUND, D. B. LUND Department of Food Science, University of Wisconsin-Madison 1605 Linden Drive, Madison, WI 53706Search for more papers by this author First published: July 1977 https://doi.org/10.1111/j.1365-2621.1977.tb12653.xCitations: 36 Research supported by the College of Agricultural and Life Sciences, University of Wisconsin-Madison, Graduate School. University of Wisconsin-Madison, and by DHEW, FDA research grant number 5-R01-FD00606. We express our appreciation to Professor K. Hayakawa for his review of this work. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat References Abramowitz, M. and Stegun, I. A. 1964. “ Handbook of Mathematical Functions.” National Bureau of Standards, Applied Mathematics Series, 55. Aiba, S., Humphrey, A. E. and Millis, N. F. 1965. “ Biochemical Engineering.” Academic Press, N. Y . AOAC. 1970. “ Official Methods of Analysis.” 11th ed. Assoc. Official Anal. Chem., Washington , D. C. Ball, C. O. and Olson, F. C. W. 1957. “ Sterilization in Food Technology.” McGraw-Hill, N. Y . Cohen, J. S. and Wall, M. A. 1971. A method of calculating average sterilizing value in cylindrical containers. Trans ASAE 14: 329. Felliciotti, E. and Esselen, W. B. 1957. Thermal destruction rates of thiamine in pureed meats and vegetables. Food Technol. 11: 77. Hayakawa, K. 1969. New parameters for calculating mass average sterilizing values to estimate nutrients in thermally conductive food. Can. Inst. Food Technol. J. 2: 167. Jen, Y., Manson, J. E., Stumbo, C. R. and Zahradnik, J. W. 1971. A procedure for estimating sterilization of and quality factor degradation in thermally processed foods. J. Food Sci. 36: 692. Lenz, M. K. and Lund, D. B. 1977. The lethality-Fourier number method. Experimental verification of a model for calculating temperature profiles and lethality in conduction-heating, canned foods. J. Food Sci. 42: 989. Lens, M. K. 1977. The lethality-Fourier number method. Its use in estimating confidence intervals of the lethality of process time of a thermal process and ln outimizing thermal processes for quality retention. Ph.D. thesis, Dept. of Food Science, Univ. of Wisconsin, Madison , Wisconsin . Stumbo, C. R. 1973. “ Thermobacteriology in Food Processing,” 2nd ed. Academic Press, N. Y . Teixeira, A. A., Dixon, J. R., Zahradnik, J. W. and Zinsmeister, G. E. 1969. Computer optimization of nutrient retention in the thermal processing of conduction-heated foods. Food Technol. 23: 845. Teixeira, A. A., Stumbo, C. R. and Zahradnik, J. W. 1975a. Experimental evaluation of mathematical and computer models for thermal process evaluation. J. Food Sci. 40: 653. Teixeira, A. A., Zinsmeister, G. E. and Zahradinik, J. W. 1975b. Computer simulation of variable retort and container geometry as a possible means of improving thiamine retention in thermally processed foods. J. Food Sci. 40: 656. Timbers, G. E. and Hayakawa, K. 1967. Mass average sterilizing value for thermal process. Food Technol. 21: 17. von Elbe, J. H., Sy, S. H., Maing, I. and Gabelman, W. H. 1972. Quantitative analysis of betacyamins in red table beets (Beta vulgaris). J. Food Sci. 37: 932. von Elbe, J. H., Maing, I. and Amundson, C. H. 1974. Color stability of betanine. J. Food Sci. 39: 334. Citing Literature Volume42, Issue4July 1977Pages 997-1001 ReferencesRelatedInformation