NUMERICAL STUDY OF STARCH CONCENTRATION AND FILLING INITIAL TEMPERATURE ON COLD AREA CHANGES IN CANNED STARCH-BASED FOOD

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RANJBAR NEDAMANI A.; ZIAIIFAR A.M.; PARVINI M.; KASHANINEJAD M.; MAGHSOUDLOU Y.

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Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:1 (41) Page(s): 129-140

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Title

NUMERICAL STUDY OF STARCH CONCENTRATION AND FILLING INITIAL TEMPERATURE ON COLD AREA CHANGES IN CANNED STARCH-BASED FOOD

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Keywords

BROKEN HEATING FOODQ1

STERILIZATIONQ1

COLD AREAQ1

HEAT PENETRATIONQ1

INITIAL FILL TEMPERATUREQ1

Abstract

Introduction: Canning is the most effective way to food preservation. Starch- based foods include the major food materials such as porridges. These foods due to sensitivity to high shear rates used in rotary retorts and thus texture decomposition, usually sterilized in static retorts. Broken heating behavior, can headspace and initial temperature have important role on heat transfer rate and the position of COLD AREA in these products. Heat breaking phenomena in the thermal curve, which can be seen in foods containing starch, is essentially related to gelatinization and destroying of starchgelstructure. Starchmaybe naturally exist in foods ormay be added to food formulations as an additive to create the consistency, filler, volumeproviders, emulsionstabilizer and etc. However, during thermal processing of foodscontaining high amounts of starch, complexstructural changes occur which leads to viscosity increases. …

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APA: Copy

RANJBAR NEDAMANI, A., ZIAIIFAR, A.M., PARVINI, M., KASHANINEJAD, M., & MAGHSOUDLOU, Y.. (2017). NUMERICAL STUDY OF STARCH CONCENTRATION AND FILLING INITIAL TEMPERATURE ON COLD AREA CHANGES IN CANNED STARCH-BASED FOOD. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(1 (41)), 129-140. SID. https://sid.ir/paper/143674/en

Vancouver: Copy

RANJBAR NEDAMANI A., ZIAIIFAR A.M., PARVINI M., KASHANINEJAD M., MAGHSOUDLOU Y.. NUMERICAL STUDY OF STARCH CONCENTRATION AND FILLING INITIAL TEMPERATURE ON COLD AREA CHANGES IN CANNED STARCH-BASED FOOD. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(1 (41)):129-140. Available from: https://sid.ir/paper/143674/en

IEEE: Copy

A. RANJBAR NEDAMANI, A.M. ZIAIIFAR, M. PARVINI, M. KASHANINEJAD, and Y. MAGHSOUDLOU, “NUMERICAL STUDY OF STARCH CONCENTRATION AND FILLING INITIAL TEMPERATURE ON COLD AREA CHANGES IN CANNED STARCH-BASED FOOD,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 1 (41), pp. 129–140, 2017, [Online]. Available: https://sid.ir/paper/143674/en

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