Optimal sterilization temperatures, for maximum surface quality retention, were calculated as a function of: (i) product properties (thermal diffusivity and z-value) (ii) processing conditions (geometry and dimensions of the food, surface heat transfer coefficient, initial product temperature and retort come up time) and (iii) processing criteria (target-F0- value). From this theoretical study generalized empirical relations relating optimal temperatures and all relevant variables were formulated and presented. Applications in classical canning are illustrated in detail.
|Number of pages||6|
|Journal||Institution of Chemical Engineers Symposium Series|
|Publication status||Published - 1992|
|Event||Food Engineering in a Computer Climate - Cambridge, Engl|
Duration: 30 Mar 1992 → 1 Apr 1992