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Approach using sensitivity functions for allocating the safety and quality effects of heat-transfer's non-uniformity during thermal sterilization process.

Author(s) : AKTERIAN S. G., SMOUT C., HENDRICKX M. E., TOBBACK P. P.

Type of excerpt: Book chapter

Summary

The non-uniformity of heating-medium temperature - the most affecting process factor - throughout the retort and during the process can reach up to 10 deg C. The aim of the proposed approach is a facilitated evaluation of this factor's effect on safety and quality indexes based on experimental temperature history data. The safety of canned foods was estimated by F-value related to the target microorganism, Clostridium botulinum. The quality was evaluated by the retention of thiamine (vitamin B1), R-value. The approach is based on sensitivity functions which show the change of F-/R-value caused by a unit variation of the heating-medium temperature.

Details

  • Original title: Approach using sensitivity functions for allocating the safety and quality effects of heat-transfer's non-uniformity during thermal sterilization process.
  • Record ID : 1999-0895
  • Languages: English
  • Source: Shelf life prediction for improved safety and quality of foods.
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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