Experimental and simulated thermal properties and process time for canned escamoles (Liometopum apiculatum) under sterilization conditions

• Published in: CYTA: journal of food 2015-04, Vol.13 (2), p.188-195
• Main Authors: Ruiz-Cabrera, Miguel Angel, De Anda-Salazar, Alicia, González-García, Raúl, Abud-Archila, Miguel, Grajales-Lagunes, Alicia
• Format: Article
• Language: English
• Subjects: canned escamoles; escamoles enlatados; Heat transfer; Heating; process time; Product design; propiedades térmicas y fisicoquímicas; Quality management; Sensory properties; Specific heat; Steam; Sterilization; Submerging; Temperature; thermal and physicochemical properties; Thermal conductivity; Thermal properties; Thermal simulation; Thermodynamic properties; tiempo de proceso; transferencia de calor; Water immersion
• ISSN: 1947-6337; 1947-6345
• DOI: 10.1080/19476337.2014.936512

Sterilization process of canned pickled escamoles and canned brined escamoles was studied in order to analyze the heat transfer mechanisms as well as to calculate the thermal properties and process time. Sterilization process was performed using water immersion and saturated steam at 115°C and 121°C. Transient temperature changes in the cold point inside of the can containing either pickled or brined escamoles were determined experimentally and compared with simulation results. Additionally, the physicochemical, nutritional and sensory quality properties of sterilized escamoles were also evaluated. Uniform and conductive heating profiles were observed in both products. The thermal conductivity (k), specific heat (Cp) and density (ρ) were significantly affected (p