91C-25 |
Criteria for optimum operation and processing conditions of canned food plants: Batch processing |
R. J. SIMPSON1, S. F. Almonacid1, and A. Teixeira2. (1) Procesos Químicos, Biotecnológicos, y Ambientales, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile, (2) Agricultural & Biological Engineering Department, University of Florida, Frazier Rogers Hall, P. O. Box 110570 4, Gainesville, FL 32611-0570 Optimization of thermal processing is of great interest because the canning industry plays an important role within the economy of the food processing sector. Although thermal processing could be batch or continuous, many food-processing plants use the batch mode. Batch processing is an unavoidable step in many food preparation processes. The aim of this research study was to propose and analyze several criteria and methodologies for optimum design and operation of batch canned food plants. First, the influence of isolethal processes in plant capacity was studied. Second, a computer program to analyze the impact of simultaneous sterilization procedures in terms of plant capacity was developed. Third, autoclave scheduling (programming) was studied to reduce peak energy consumption and the usual bottlenecks of batch processing. Finally a mathematical procedure was developed to maximize the Net Present Value (N.P.V.) determining the optimum number of retorts (autoclaves) and the optimum process temperature. A mathematical expression was obtained to quantify the optimum number of retorts for any canned food plant (batch processing).
Session 91C, Food Engineering: Food process engineering
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