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The Study of Heat Penetration of Kimchi Soup on Stationary and Rotary Retorts

The aim of this study was to determine the heat-penetration characteristics using stationary and rotary retorts to manufacture Kimchi soup. Both heat-penetration tests and computer simulation based on mathematical modeling were performed. The sterility was measured at five different positions in the...

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Autores principales: Cho, Won-Il, Park, Eun-Ji, Cheon, Hee Soon, Chung, Myong-Soo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4391542/
https://www.ncbi.nlm.nih.gov/pubmed/25866751
http://dx.doi.org/10.3746/pnf.2015.20.1.60
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author Cho, Won-Il
Park, Eun-Ji
Cheon, Hee Soon
Chung, Myong-Soo
author_facet Cho, Won-Il
Park, Eun-Ji
Cheon, Hee Soon
Chung, Myong-Soo
author_sort Cho, Won-Il
collection PubMed
description The aim of this study was to determine the heat-penetration characteristics using stationary and rotary retorts to manufacture Kimchi soup. Both heat-penetration tests and computer simulation based on mathematical modeling were performed. The sterility was measured at five different positions in the pouch. The results revealed only a small deviation of F(0) among the different positions, and the rate of heat transfer was increased by rotation of the retort. The thermal processing of retort-pouched Kimchi soup was analyzed mathematically using a finite-element model, and optimum models for predicting the time course of the temperature and F(0) were developed. The mathematical models could accurately predict the actual heat penetration of retort-pouched Kimchi soup. The average deviation of the temperature between the experimental and mathematical predicted model was 2.46% (R(2)=0.975). The changes in nodal temperature and F(0) caused by microbial inactivation in the finite-element model predicted using the NISA program were very similar to that of the experimental data of for the retorted Kimchi soup during sterilization with rotary retorts. The correlation coefficient between the simulation using the NISA program and the experimental data was very high, at 99%.
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spelling pubmed-43915422015-04-10 The Study of Heat Penetration of Kimchi Soup on Stationary and Rotary Retorts Cho, Won-Il Park, Eun-Ji Cheon, Hee Soon Chung, Myong-Soo Prev Nutr Food Sci Articles The aim of this study was to determine the heat-penetration characteristics using stationary and rotary retorts to manufacture Kimchi soup. Both heat-penetration tests and computer simulation based on mathematical modeling were performed. The sterility was measured at five different positions in the pouch. The results revealed only a small deviation of F(0) among the different positions, and the rate of heat transfer was increased by rotation of the retort. The thermal processing of retort-pouched Kimchi soup was analyzed mathematically using a finite-element model, and optimum models for predicting the time course of the temperature and F(0) were developed. The mathematical models could accurately predict the actual heat penetration of retort-pouched Kimchi soup. The average deviation of the temperature between the experimental and mathematical predicted model was 2.46% (R(2)=0.975). The changes in nodal temperature and F(0) caused by microbial inactivation in the finite-element model predicted using the NISA program were very similar to that of the experimental data of for the retorted Kimchi soup during sterilization with rotary retorts. The correlation coefficient between the simulation using the NISA program and the experimental data was very high, at 99%. The Korean Society of Food Science and Nutrition 2015-03 2015-03-31 /pmc/articles/PMC4391542/ /pubmed/25866751 http://dx.doi.org/10.3746/pnf.2015.20.1.60 Text en Copyright © 2015 by The Korean Society of Food Science and Nutrition. All rights Reserved. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Articles
Cho, Won-Il
Park, Eun-Ji
Cheon, Hee Soon
Chung, Myong-Soo
The Study of Heat Penetration of Kimchi Soup on Stationary and Rotary Retorts
title The Study of Heat Penetration of Kimchi Soup on Stationary and Rotary Retorts
title_full The Study of Heat Penetration of Kimchi Soup on Stationary and Rotary Retorts
title_fullStr The Study of Heat Penetration of Kimchi Soup on Stationary and Rotary Retorts
title_full_unstemmed The Study of Heat Penetration of Kimchi Soup on Stationary and Rotary Retorts
title_short The Study of Heat Penetration of Kimchi Soup on Stationary and Rotary Retorts
title_sort study of heat penetration of kimchi soup on stationary and rotary retorts
topic Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4391542/
https://www.ncbi.nlm.nih.gov/pubmed/25866751
http://dx.doi.org/10.3746/pnf.2015.20.1.60
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