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.
|Revista||Journal of Food Science|
|Número de emissão||3|
|Estado da publicação||Publicado - 1992|