Thermal Treatment and Mathematical Modeling of Tomato (Lycopersicon Esculentum Mill) Concentrate in Tin Container and Glass Container
Sebastian A. Lozano-Ayala, Haydee S. Huanca-Apaza, David Vivanco-Pezantes

Abstract
There´s a deficiency in the application of the operational parameters on the pasteurized process for the food canning, resulting in products of low nutritional quality, this problematic leads to the need to establish optimization methods in the thermal treatment process. The research establishes the mathematical model as optimization method in the processing of semi-solids products analyzing at tomato puree in glass and tin container, under the following operation parameters: temperature and total solids concentration. The results and the behavior of the heating curve in the inside product are compared, and concluded that the lethal effects in both type containers secure the microbial inactivation and the minim nutritional degradation from the food components, and is greater that canned in glass container respect at tin container, this´s because the thermal transfer constant and the material nature in the container.

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