Development of an Autoclave Thermal Processes Model for the Simulator of Canned Food Sterilization Process
Abstract
The article describes an autoclave thermal processes model, which is used for the simulator of canned food sterilization process. The simulator is based on a simulation model that adequately describes the reaction of the autoclave to the actions of the control system and the operator of the sterilization unit. The model’s parameters were obtained by means of experimental data processing. The computer program ”autoclave Model” for simulating sterilization process in the steam and water environment is described. The examples of the canned food’s manual control sterilization modeling are shown. The results of numerical mathematical modeling of canned food sterilization processes in the autoclave showed a high degree of the implemented process models quality of approximation. The calculation schemes done as a result of the mathematical models creation were used to develop a hardwaresoftware complex of the sterilization process simulator. The increase of training level on carrying out process of canned goods sterilization will be provided as a result of designing the simulator of sterilization process in educational process. Consequently reducing defects in production and improving the quality of canned products are expected.
References
[1] Durance, T.D. (1997). Improving canned food quality with variable retort temperature processes. Trends in Food Science and Technology, vol. 8 (4), pp. 113–118.
[2] Aubourg, S.P. (2001) Review: Loss of Quality during the Manufacture of Canned Fish Products. Food Science and Technology International, vol. 7 (3), pp. 199–215.
[3] Abakarov, A., Nuñez, M. (2013) Thermal food processing optimization: Algorithms and software. Journal of Food Engineering, vol. 115 (4), pp. 428–442.
[4] Stier, R. F. (2019). Technical and quality management of canning. Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector, pp. 505–527.
[5] Ghoshal, G. (2018). Emerging Food Processing Technologies. Food Processing for Increased Quality and Consumption, vol. 18, pp. 29–65.
[6] Featherstone, S. (2015). Spoilage of canned foods. A Complete Course in Canning and Related Processes (Fourteenth Edition), vol. 2, pp. 27–42.
[7] Abakarov, A., Sushkov, Yu., Mascheroni, R. H. (2013). A multi-criteria optimization and decision-making approach for improvement of food engineering processes. International Journal of Food Studies, vol. 2(1), pp. 1–21.
[8] Abakarov, A. (2011). Software packages for food engineering needs. 2nd International Conference on Biotechnology and Food Science, IPCBEE, vol. 7, pp. 27–31.
[9] Lau, W. L., Reizes, J., Timchenko, V. et al. (2015). Heat and mass transfer model to predict the operational performance of a steam sterilisation autoclave including products. International Journal of Heat and Mass Transfer, vol. 90, pp. 800–811.
[10] Syafiie, S., Tadeoa, F., Villafin M., et al. (2011). Learning control for batch thermal sterilization of canned foods. ISA Transactions, vol. 50, pp.82–90.
[11] Escaño, J. M., Bordons, C., Vilas C., et al. (2009). Neurofuzzy model based predictive control for thermal batch processes. Journal of Process Control, vol.19, pp. 1566–1575.
[12] García, M-S. G., Balsa-Canto, E., Alonso A.A., et al. (2006). Computing optimal operating policies for the food industry. Journal of Food Engineering, vol.74, pp. 13–23.
[13] Banga, J. R E. Balsa-Canto, C., Moles G. et al. (2003). Improving food processing using modern optimization methods. Trends in Food Science & Technology, vol. 4, pp. 131–144.
[14] Erdogdu, F. (2009) Optimization in Food Engineering. Boca Raton : CRC Press Taylor & Francis Group.
[15] Stolyanov, A., Zhuk, A., Kaychenov, A. et al. (2019). Comparative analysis of temperature loggers used in the development of regimes for heat treatment of food production in autoclaves, in 4th International Scientific Conference on Arctic: History and Modernity. Saint Petersburg: Institute of Physics Publishing.