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dc.contributor.authorBerteli, M. N.-
dc.contributor.authorVitali, A. A.-
dc.contributor.authorMarsaioli Jr., A.-
dc.contributor.authorBerto, M. I.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2023-02-15T19:54:04Z-
dc.date.availablePT_Br
dc.date.available2023-02-15T19:54:04Z-
dc.date.copyright-
dc.date.issued2012-
dc.identifierPT_Br
dc.identifier.citationJournal of Food Engineering, Oxford,v.109, n.3, p.388-398, http://dx.doi.org/10.1016/j.jfooeng.2011.11.014.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/630-
dc.description.abstractThe 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.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectVentingpt_BR
dc.subjectSterilizationpt_BR
dc.subjectSteam consumptionpt_BR
dc.titleThe analysis of an alternative approach to the venting process in retorts operating under steam pressurept_BR
dc.typeArticlept_BR
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