Food Protection Trends - July/August 2018 - 261

The thermo-physical properties of cucumbers described
by Fasina and Fleming (11) were used. To model the
temperature equilibration in jars, temperature-dependent
water properties for hot brine and laminar flow were used
with initial brine temperatures of 70°C, 80°C, and 85°C.
Holding times between the filling and refilling steps varied
from 4 to 16 min to allow for temperature equilibration. No
slip boundary conditions were selected for cucumber surfaces
and inner walls of the jar. For modeling uninsulated jar
temperatures, ambient room temperature and a heat transfer
coefficient of 0 W/m2k were applied to the outer walls of the
jar to incorporate heat loss to the environment. To replicate
the three-stage heating, the simulation was run with the same
boundary conditions three times. While the experimentally
measured temperature values were used for the first simulation, temperature distribution of the pickles and the jar
from the last fill step were imported to the subsequent refill
simulation as the initial values. The geometry was meshed
with free tetrahedral elements. There was no change in temperature values after the element number was increased to
1917322. The models were solved with a time step of 0.1 s and
assumed to be fully converged when residuals were below 10-6.
The time-temperature history obtained from the experiments
and numerical studies were used to evaluate the effectiveness
of the proposed method in terms of lethality values achieved in
the center of the two larger spears. Safe processing conditions
were defined with a reference temperature of 71.1°C for 5.6
min (F160), and a z value of 9.28°C (16.7°F), based on Breidt
et al. (4).

3A. Cucumbers with an initial temperature of 20oC

Statistical analysis
Reheating experiments were done with two or more
independent replications. The mean values for replicated
experiments were reported with the standard deviation.
For simulation results, numerical values were compared
with experimental values based on root mean square error
(RMSE) for model validation.
RESULTS
Time-temperature profiles
For development of a reheating process for in-jar pasteurization, representative time-temperature profiles were generated, using spears preheated to 20°C, 40°C, and 60°C, as
shown in Fig. 3A through 3C, respectively. To prevent glass
breakage due to thermal shock, the jars were filled with
brine heated to 70°C, 80°C, and 85°C at the beginning of
the first, second, and third fill-hold steps, respectively. Brine
and spear temperatures were similar after approximately 15
min for the initial fill with cucumbers at an initial temperature of 20°C (Fig. 3A). For subsequent filling, the difference
between the temperature of the brine and that of the spears
was approximately 1°C at the end of each fill-hold step.
When cucumbers were preheated to 40°C or 60°C (Figs.
3B and 3C, respectively), the time between fill steps was 13
min or less. It was apparent that convergence of brine and
cucumber temperatures occurred more rapidly in the 2nd
and 3rd fill for all three treatments than in the first. Interestingly, in most cases the center spear had a lower temperature than the periphery spear.

3B. Cucumbers with an initial temperature of 40oC

Figure 3. Time-temperature profile brine and cucumber spears. The time vs. temperature profiles of the brine (squares),
center spear (triangles), and periphery pickle (diamonds) for three successive fills (insulted jars). Cucumbers were pre-heated to
20oC (A); 40oC (B); 60oC (C) in a water bath. The bold vertical lines represent the end time for each successive re-filling of the jars.

July/August Food Protection Trends

261



Table of Contents for the Digital Edition of Food Protection Trends - July/August 2018

Evaluating the Implementation of Hazard Analysis Critical Control Point (HACCP) in Small Scale Abattoirs of Tigray Region, Ethiopia
Training Hard-to-Reach Pennsylvanian Cheesemakers about Food Safety, Using a Low-tech Training Tool
Food-handling Behaviors of Student Volunteers Food-handling Behaviors of Student Volunteers
Beoybon Taud thxee Bio
IAFP European Symposium on Food Safety Highlights
IAFP's European Student Travel Scholarship
PDG Highlight Beverages and Acid/Acidified Foods Professional Development Group
General Interest Paper The Very Real Impact of the Food Safety Modernization Act: A Roundtable Symposium Addressing FSMA’s Effect on Academia and Industry
Industry Products
Food Protection Trends - July/August 2018 - Cover1
Food Protection Trends - July/August 2018 - Cover2
Food Protection Trends - July/August 2018 - 243
Food Protection Trends - July/August 2018 - 244
Food Protection Trends - July/August 2018 - 245
Food Protection Trends - July/August 2018 - 246
Food Protection Trends - July/August 2018 - 247
Food Protection Trends - July/August 2018 - 248
Food Protection Trends - July/August 2018 - 249
Food Protection Trends - July/August 2018 - Evaluating the Implementation of Hazard Analysis Critical Control Point (HACCP) in Small Scale Abattoirs of Tigray Region, Ethiopia
Food Protection Trends - July/August 2018 - 251
Food Protection Trends - July/August 2018 - 252
Food Protection Trends - July/August 2018 - 253
Food Protection Trends - July/August 2018 - 254
Food Protection Trends - July/August 2018 - 255
Food Protection Trends - July/August 2018 - 256
Food Protection Trends - July/August 2018 - 257
Food Protection Trends - July/August 2018 - 258
Food Protection Trends - July/August 2018 - 259
Food Protection Trends - July/August 2018 - 260
Food Protection Trends - July/August 2018 - 261
Food Protection Trends - July/August 2018 - 262
Food Protection Trends - July/August 2018 - 263
Food Protection Trends - July/August 2018 - 264
Food Protection Trends - July/August 2018 - 265
Food Protection Trends - July/August 2018 - Training Hard-to-Reach Pennsylvanian Cheesemakers about Food Safety, Using a Low-tech Training Tool
Food Protection Trends - July/August 2018 - 267
Food Protection Trends - July/August 2018 - 268
Food Protection Trends - July/August 2018 - 269
Food Protection Trends - July/August 2018 - 270
Food Protection Trends - July/August 2018 - 271
Food Protection Trends - July/August 2018 - 272
Food Protection Trends - July/August 2018 - 273
Food Protection Trends - July/August 2018 - 274
Food Protection Trends - July/August 2018 - 275
Food Protection Trends - July/August 2018 - 276
Food Protection Trends - July/August 2018 - 277
Food Protection Trends - July/August 2018 - 278
Food Protection Trends - July/August 2018 - 279
Food Protection Trends - July/August 2018 - 280
Food Protection Trends - July/August 2018 - 281
Food Protection Trends - July/August 2018 - 282
Food Protection Trends - July/August 2018 - 283
Food Protection Trends - July/August 2018 - Food-handling Behaviors of Student Volunteers Food-handling Behaviors of Student Volunteers
Food Protection Trends - July/August 2018 - 285
Food Protection Trends - July/August 2018 - 286
Food Protection Trends - July/August 2018 - 287
Food Protection Trends - July/August 2018 - 288
Food Protection Trends - July/August 2018 - 289
Food Protection Trends - July/August 2018 - 290
Food Protection Trends - July/August 2018 - 291
Food Protection Trends - July/August 2018 - 292
Food Protection Trends - July/August 2018 - 293
Food Protection Trends - July/August 2018 - 294
Food Protection Trends - July/August 2018 - 295
Food Protection Trends - July/August 2018 - 296
Food Protection Trends - July/August 2018 - 297
Food Protection Trends - July/August 2018 - Beoybon Taud thxee Bio
Food Protection Trends - July/August 2018 - 299
Food Protection Trends - July/August 2018 - IAFP European Symposium on Food Safety Highlights
Food Protection Trends - July/August 2018 - 301
Food Protection Trends - July/August 2018 - IAFP's European Student Travel Scholarship
Food Protection Trends - July/August 2018 - PDG Highlight Beverages and Acid/Acidified Foods Professional Development Group
Food Protection Trends - July/August 2018 - General Interest Paper The Very Real Impact of the Food Safety Modernization Act: A Roundtable Symposium Addressing FSMA’s Effect on Academia and Industry
Food Protection Trends - July/August 2018 - 305
Food Protection Trends - July/August 2018 - 306
Food Protection Trends - July/August 2018 - 307
Food Protection Trends - July/August 2018 - 308
Food Protection Trends - July/August 2018 - Industry Products
Food Protection Trends - July/August 2018 - 310
Food Protection Trends - July/August 2018 - 311
Food Protection Trends - July/August 2018 - 312
Food Protection Trends - July/August 2018 - 313
Food Protection Trends - July/August 2018 - 314
Food Protection Trends - July/August 2018 - Cover3
Food Protection Trends - July/August 2018 - Cover4
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