Program in Visual Basic Language: A Simplified Procedure for Thermal Treatment Evaluation of Packaged Foods

Zamora, William Rolando Miranda; Chero, Manuel Jesus Sanchez; Timaná-Alvarez, Marcos; Seminario-Morales, Veronica; Niño-Carmona, César; Leyva, Nelly; More, Leandro Alonso Vallejos; Carrizales, Lucio Ticona; Ygnacio, Abraham

doi:10.1007/978-3-030-68017-6_71

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2022

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“…The Combined General Method (CGM) was proposed by William R. Miranda-Zamora, and Arthur A. Teixeira in 2012, as its name says it is a combination of the two previous General Methods [2,15]. Both General Methods and Formula Methods can be solved using software or computer applications [21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Computational Applications for the Evaluation and Simulation of the Thermal Treatment of Canned Foods

Miranda-Zamora¹,

Tirado-Kulieva²,

Ricse³

2022

A Glance at Food Processing Applications

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Throughout this chapter we will explore the computational applications that can help us in the evaluation, calculation and simulation of the thermal treatment of canned foods. Although some basic principles of microbial death kinetics will be recalled, the course is basically focused on the exploration and use of computational applications to evaluate and simulate the heat treatment of low-acid foods, considering C. botulinum as the reference microorganism. I hope that this book chapter will be useful for you and that you will be able to explore all the contents that are planned to be developed: General and technical aspects of the heat treatment of canned foods, heat penetration studies of canned foods, heat treatment evaluation General method, calculation and prediction of heat treatment by Ball’s Method, heat treatment modeling and simulation, and optimization of heat treatment.

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Section: Introductionmentioning

confidence: 99%