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KMID : 0380619900220050575
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 5 p.575 ~ p.581
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Study on the Generalization of the Equivalent Point Method for Thermal Evaluation
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Abstract
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The existence of the equivalent point for a thermal processing system was demonstrated using arbitrarily chosen ideal direct heating curves, i.e. isothermal heating curves at 120℃ for 10 min and at 135℃ for 10 sec. Under these conditions, Gvalues and F-values were calculated at various values of Ea- and z-values by applying the Arrhenius and the Bigelow models respectively. The equivalent time and equivalent temperature were determined by both line intersection and linear regression methods. The equivalent points estimated by both the line intersection and the linear regression methods were consistent and their values were the same as the heating time and temperature of the ideal direct heating curves.
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KEYWORD
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