OPTIMAL RETORT TEMPERATURE PROFILE IN OPTIMIZING THIAMIN RETENTION IN CONDUCTION-TYPE HEATING OF CANNED FOODS

被引：60

作者：

SAGUY, I

KAREL, M

机构：

[1] Dept of Nutrition & Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb06468.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The maximum principle theory (Pontryagin et al., 1962) was used to optimize thiamin retention during sterilization of a conduction‐heating canned food. The optimal retort temperature Profile determined by this procedure improved thiamin retention by more than 2%, as Compared with other methods, and showed that a single solution for the temperature profile exists. This optimization method may be applicable to other processes in which retention of nutrients or other characteristics is to be improved. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1485 / 1490

页数：6

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