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Type: Artigo de periódico
Title: The analysis of an alternative approach to the venting process in retorts operating under steam pressure
Author: Berteli, MN
Vitali, AA
Marsaioli, A
Berto, MI
Abstract: The operation named venting is a step in the sterilization process in retorts using steam pressure. It is intended to remove all air from the inside of the equipment by injecting steam. Although only for a short period of time, great quantities of steam are used, making venting an expensive operation. This study aimed to evaluate an alternative to the venting process with a reduction in steam energy expenditure. A system was adapted and instrumented, which allowed for the study of the phenomenon of venting using water for the air displacement. The alternative methodology proposed was shown to be promising and efficient for an empty retort with no load. The efficiency at this stage of the study was based on evaluating the differences in the temperature readings using a glass mercury thermometer and the temperatures recorded by thermocouples distributed within the retort. (C) 2011 Elsevier Ltd. All rights reserved.
Subject: Venting
Steam consumption
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Journal Of Food Engineering. Elsevier Sci Ltd, v. 109, n. 3, n. 388, n. 398, 2012.
Rights: fechado
Identifier DOI: 10.1016/j.jfoodeng.2011.11.014
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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