Experimental and simulated thermal properties and process time for canned escamoles (Liometopum apiculatum) under sterilization conditions

Sterilization process of canned pickled escamoles and canned brined escamoles was studied in order to analyze the heat transfer mechanisms as well as to calculate the thermal properties and process time. Sterilization process was performed using water immersion and saturated steam at 115°C and 121°C. Transient temperature changes in the cold point inside of the can containing either pickled or brined escamoles were determined experimentally and compared with simulation results. Additionally, the physicochemical, nutritional and sensory quality properties of sterilized escamoles were also evaluated. Uniform and conductive heating profiles were observed in both products. The thermal conductivity (k), specific heat (Cp) and density (ρ) were significantly affected (p < 0.05) by the temperature and by the heating medium. Results also showed that maximum quality retention and the lowest process times were achieved for canned pickled escamoles. © 2014 Taylor and Francis.

Canned escamoles; heat transfer; process time; thermal and physicochemical properties Heat transfer; Specific heat; Sterilization (cleaning); Thermodynamic properties; Canned escamoles; Conductive heating; Heat transfer mechanism; Physicochemical property; Process time; Quality retention; Sterilization process; Transient temperature; Thermal conductivity

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