Evaluation of the Heat Transfer Parameters and Their Influence on the Cooking Value in the Thermal Treatment Process of Tomato (Lycopersicon Esculentum Mill) Puree in Tin Container and Glass Container with White Cup
Sebastian A. Lozano-Ayala, Haydee S. Huanca-Apaza, David Vivanco-Pezantes

Abstract
The following experimental study analyzed the behavior from the free convective heat transfer in the pasteurized process of tomato puree to different concentrations in total solids, pasteurized temperature and container type, through the determination of the transfer parameters of convective heat. The variables tend to influence the dynamic in the convective currents and in the calorific capacity, the thermal process was given until reach the accumulative lethality of P0=1 minute, securing the product harmlessness and evaluating the cooking value.An experimental design of 11 treatments by duplicated was established, for the study in tin and glass container. For last, from obtained results concluded the need to supply a pasteurized temperature near at 100 °C with a heating time that reach an accumulative lethality P0=1minute, where the total solids concentration has a non-significant influence, maintaining the nutritional and physical-organoleptic properties of the prime mater in the thermal treatment process.

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