Optimal sterilization temperatures for conduction heating foods considering finite surface heat transfer coefficients

C. Silva, M. Hendrickx, F. Oliveira, P. Tobback

Research output: Contribution to journalArticlepeer-review

47 Citations (Scopus)


Optimal sterilization temperatures are defined as the processing temperatures which result in a minimum surface cook‐value after achieving the desired degree of sterility. They were calculated as a function of product heating rate, surface heat transfer coefficient, initial food temperature, heating medium come‐up‐time, z‐value for the quality factor and target Fo‐value. Different one‐dimensional heat transfer shapes were considered. Compared to the other variables, initial temperature and heating medium come‐up‐time had little influence on optimal processing temperature. Regression equations were developed relating optimal temperatures with all relevant variables.
Original languageEnglish
Pages (from-to)743-748
JournalJournal of Food Science
Issue number3
Publication statusPublished - 1992


  • Sterilization
  • Processing temperatura
  • Heat rate
  • Transfer coefficient
  • Z-value

Cite this