Generalized (semi)-empirical formulae for optimal sterilization temperatures of conduction-heated foods with infinite surface heat transfer coefficients

A computer program was developed to model heat sterilization of one-dimensional conduction-heated foods with negligible surface resistance to heat transfer. The optimal sterilization temperature, defined as the processing temperature that results in a food product with minimum surface cook-value after achieving the desired degree of sterility, was calculated as a function of food properties (thermal diffusivity, Z-value of the quality factor), processing conditions (dimensions and geometry of the food or container, initial temperature of the product, heating medium come-up-time) and processing criteria (target F0-value). The initial temperature of the food and the heating medium come-up-time have a minor effect on the optimal temperature. Generalized (semi)-empirical formulae relating optimal sterilization temperatures and all relevant variables were developed.