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E Saíz

Publications and source records attributed to E Saíz.

2 recordsLinked to original sources
PubMed1981

[Optimization of the freezing process by load].

A model was developed for the optimization of batch freezing to maximize the daily production of a plate freezer. An equation for the prediction of the optimal product thickness was found. The model was evaluated experimentally in a one-plate freezer with a food model consisting of a 9% bentonite mixture. The model demonstrated it predicted adequately the freezing times and optimal product thickness. Under the experimental conditions used by the authors, an optimal thickness of 0.0142 m was found, with five batches per day. The maximum daily production was 3.152 kg.

Food Technology↗
PubMed1981

[Effect of the position of the container in the retention of nutrients in food models heated by natural convection].

The existence of statistically significant differences in the nutrient retention of products heated by natural convection in cylindrical containers of equal size when thermally processed in vertical and horizontal position was studied. The thiamine retention was found to be significantly greater for containers placed in vertical position. A modification to the model proposed by Barreiro (4) for the prediction of nutrient retention during thermal processing of vertically placed canned model systems heated by natural convection was also developed to adapt it to containers processed in a horizontal position. To achieve this goal, an equivalent characteristic length was found for the vertically placed containers, and several changes were introduced. The modified model was then evaluated through ten experiments with different thermal processing parameters. The theoretical thiamine retention values predicted by the model wee compared with the experimental retention. In all cases they were within the 99% confidence interval of the experimental values. This demonstrated that the modified model can accurately predict nutrient retention during thermal processing of products packed in cylindrical containers, and placed in horizontal position.

Food Technology↗