On-line retort control in thermal sterilization of canned foods

Computer-Based On-Line Assessment of Sterilizing Value and Heat Distribution in Retort for Canning Process

“…The flowchart of the algorithm for on-line F o assessment is shown in figure 5. This approach was accepted as unquestionably the most effective and most certainly the very safest on-line correction when process deviation occurs (Teixeira and Tucker, 1997;Simpson et al, 2007) since thermocouples were used to on-line measure temperature not only retort but also the cans. …”

“…Thermal sterilization of prepackaged canned foods in retort has been the most widely used during the twentieth century. Typically this method consists of heating food containers in pressurized retorts at specified temperatures for prescribed lengths of times (Teixeira and Tucker, 1997). The process time for canned food is indicated based on the sufficient achievement of bacterial inactivation in each container in order to comply with public health standards or food safety.…”

“…Another retort control strategy that many researchers had worked on is about on-line correction of process deviation which is integrating of the real-time data acquisition for retort temperature, on-line correction factor and mathematical heat-transfer model of can temperature (Teixeira and Manson, 1982;Datta et al, 1986;Teixeira and Tucker, 1997). However, the strategy that will be the future trend is microcontroller-based retort control system or simply on-line temperature measurement of retort to lap top computer.…”

Evaluation of the thermal processing of meat products in cylindrical cans using the General and Computer methods

“…Analytical solutions of heat conduction equation which are based on various thermal processing temperatures of canned foods have been also developed by other researchers 1112 . The method based on finite difference solution of heat conduction equation has several advantages over the other methods, because it does not have the restrictions of these methods 13 , it does not require a lot of programming and can be applied to different changes in temperature of thermal processing such as in a temperature drop due to lack of steam 14 .…”

“…The aim of this work is to study the evaluation of the thermal processing of canned pork and beef meat products διάφορα πλεονεκτήματα σε σχέση με τις άλλες μεθόδους, ε πειδή δεν έχει τους περιορισμούς που έχουν αυτές 13 , δεν α παιτούν μεγάλο προγραμματισμό 13 και μπορούν έτσι να ε φαρμοσθούν ακόμη και όταν παρατηρηθούν αποκλίσεις της θερμοκρασίας κατά την αποστείρωση, όπως π.χ. πα ροδική της πτώση, λόγω μείωσης της παροχής ατμοΰ 14 .…”