TY - GEN
T1 - A New Mathematical Solution for Packaged Food Thermal Processing
AU - Zamora, William Rolando Miranda
AU - Villarreyes, Susana Soledad Chinchay
AU - Povis, Nelly Luz Leyva
AU - More, Leandro Alonso Vallejos
AU - Chero, Manuel Jesús Sánchez
AU - Panca, Cynthia Milagros Apaza
AU - Morales, María Verónica Seminario
N1 - Publisher Copyright:
© 2020, The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.
PY - 2020
Y1 - 2020
N2 - From the perspective of the equation and the published tables by Ball [3] in the twenties and Ball and Olson [4] in the fifties, in which they associated with the original formula method to evaluate the thermal processing of food, it led in its beginnings to the validity and generation of revised tables and modeling new equations (Stumbo, Hayakawa, Pham, etc.). This research presents the validity of the values of the classical method used in the thermal processing industry within the precision of graphic integration, reviewing and modifying the original Ball formula or equation. Typographical errors were found by reviewing the literature related to Ball’s formula method and the modified form is presented after its analysis. The program developed with the new mathematical solution allows to determine the F value and time process for packaged food. The objective of the research was to develop a program to predict the process time and the F value, using the new mathematical solution proposed. To validate the new mathematical solution, the C values obtained by the program developed were compared with those published by Ball in the 1920 s. In this study, we used statistical analysis to evaluate the performance of the analyzed models of the original Ball equation and the new mathematical solution. The error was less than 5% and the determination coefficients were close to unity, which allows better control of the process and in this way, better quality of food products is achieved.
AB - From the perspective of the equation and the published tables by Ball [3] in the twenties and Ball and Olson [4] in the fifties, in which they associated with the original formula method to evaluate the thermal processing of food, it led in its beginnings to the validity and generation of revised tables and modeling new equations (Stumbo, Hayakawa, Pham, etc.). This research presents the validity of the values of the classical method used in the thermal processing industry within the precision of graphic integration, reviewing and modifying the original Ball formula or equation. Typographical errors were found by reviewing the literature related to Ball’s formula method and the modified form is presented after its analysis. The program developed with the new mathematical solution allows to determine the F value and time process for packaged food. The objective of the research was to develop a program to predict the process time and the F value, using the new mathematical solution proposed. To validate the new mathematical solution, the C values obtained by the program developed were compared with those published by Ball in the 1920 s. In this study, we used statistical analysis to evaluate the performance of the analyzed models of the original Ball equation and the new mathematical solution. The error was less than 5% and the determination coefficients were close to unity, which allows better control of the process and in this way, better quality of food products is achieved.
KW - Ball equation
KW - Ball tables
KW - C value
KW - Formula method
KW - Quality control
U2 - 10.1007/978-3-030-51981-0_49
DO - 10.1007/978-3-030-51981-0_49
M3 - Contribución a la conferencia
AN - SCOPUS:85088264662
SN - 9783030519803
T3 - Advances in Intelligent Systems and Computing
SP - 383
EP - 387
BT - Advances in Manufacturing, Production Management and Process Control - Proceedings of the AHFE 2020 Virtual Conferences on Human Aspects of Advanced Manufacturing, Advanced Production Management and Process Control, and Additive Manufacturing, Modeling Systems and 3D Prototyping
A2 - Mrugalska, Beata
A2 - Trzcielinski, Stefan
A2 - Karwowski, Waldemar
A2 - Di Nicolantonio, Massimo
A2 - Rossi, Emilio
PB - Springer
T2 - AHFE Virtual Conference on Production Management and Process Control, Human Aspects of Advanced Manufacturing and the Additive Manufacturing, Modeling Systems and 3D Prototyping, 2020
Y2 - 16 July 2020 through 20 July 2020
ER -