Time-temperature integrators as predictive temperature sensors

被引：5

作者：

Arias-Mendez, A. ^{[1
]}

Vilas, C. ^{[1
]}

Alonso, A. A. ^{[1
]}

Balsa-Canto, E. ^{[1
]}

机构：

[1] IIM CSIC, Bioproc Engn Grp, Vigo 36208, Spain

来源：

FOOD CONTROL | 2014年 / 44卷

关键词：

Thermal processing; Time-temperature integrators; Predictive sensors; Reduced order models; Parameter estimation; Optimal experimental design; BATCH THERMAL STERILIZATION; GLOBAL OPTIMIZATION; QUALITY; MODEL; FOOD; APPLICABILITY; PASTEURIZATION; SYSTEMS;

D O I：

10.1016/j.foodcont.2014.04.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This work presents the idea of predictive time temperature integrator sensors (pTTIs) as a means to recover and to predict safety and quality evolution in thermal processing. Predictive TTIs combine a rigorous and computationally efficient model of the process with standard TTIs. The calibration of the pTTIs requires several steps, including the definition of the model, the appropriate means for its simulation and the use of adequate parameter estimation and optimal experimental design techniques to recover food and package thermo-physical properties. Results show how a limited number of experiments and standard TTIS are required to calibrate predictive sensors. Possible uses include the prediction of microbial lethality and quality attributes, recovery of processing conditions considering eventual perturbations or optimal process design. Calibration and uses are illustrated here with examples related to the tunnel pasteurization of highly viscous liquid foods. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：258 / 266

页数：9

共 27 条

[1] Real time optimization for quality control of batch thermal sterilization of prepackaged foods [J].