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Descripción
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| For small-size canneries, the unloading and reloading operations for each retort are laborintensive; therefore, a well-managed plant should be utilized in order to optimize the whole sterilization process. In other words, it is necessary to develop a suitable mathematical model for the operation of the whole plant. The result of such a model involves the quantities of each product to be loaded onto the retorts for each of the batches, and the optimal solution provides an optimum scheduling. On the other hand, it is well-known that variable retort temperature processing can be used for reducing the sterilization processing time required for sterilization using the traditional constant retort temperature processing. Therefore, the objective of this research consisted of utilizing a variable retort temperature (VRT) processing in developing a mathematical model for scheduling at food canneries for the case of retorts of different capacities. | |
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Internacional
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No |
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Nombre congreso
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11th International Congress on Engineering and Food, |
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Tipo de participación
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960 |
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Lugar del congreso
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Athens, Greece. |
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Revisores
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Si |
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ISBN o ISSN
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978-960-89789-4-2 |
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DOI
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Fecha inicio congreso
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22/05/2011 |
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Fecha fin congreso
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26/05/2011 |
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Desde la página
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1 |
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Hasta la página
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4 |
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Título de las actas
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Food Process Engineering in a Changing World Proceedings of the 11th International Congress on Engineering and Food. Volume II |