Abstract
Simultaneous optimization of heat transfer and reciprocation intensity (RI) was carried out for reciprocating agitation thermal processing (RA-TP) of liquid-particulate foods. Heat transfer data under various processing conditions (temperature, frequency, and headspace) and product properties (liquid viscosity, particle concentration, and particle density) during RA-TP were utilized to develop a composite model using quadratic stepwise regression analysis. Heat transfer coefficients were maximized individually and simultaneously with minimal RI using multiple-variable optimization. High RI (37–45 ms− 2) was recommended to maximize heat transfer alone, whereas lower RI (16–19 ms− 2) was found optimal for simultaneous optimization of heat transfer & RI. Product formulations containing low viscosity liquids filled with 23–27% volume of particles with density of 1130–1350 kg/m3 were found most desirable for maintaining good quality under RA-TP. Optimal conditions were also reported for applying RA-TP under different operating temperatures, liquid viscosities, particle concentrations and particle densities. Industrial significance Reciprocating agitation of containers is receiving interest from thermal processing industry for enhancing product quality. The aim of this study was to optimize the use of reciprocating agitation thermal processing for processing particulate liquid foods. This study attempts to predict optimal conditions of processing conditions and product compositions for reciprocating agitation thermal processing. Multi-variable optimization based on data from multiple experimental designs is conducted in this study, which will be directly relevant to be used by industry seeking to employ reciprocating agitation thermal processing.