4. On-Line Control Strategies to Correct Deviant Thermal Processes: Batch Sterilization of Low-Acid Foods

  1. K. P. Sandeep
  1. Ricardo Simpson1,2,
  2. I. Figueroa3 and
  3. Arthur A. Teixeira4

Published Online: 4 FEB 2011

DOI: 10.1002/9780470960288.ch4

Thermal Processing of Foods: Control and Automation

Thermal Processing of Foods: Control and Automation

How to Cite

Simpson, R., Figueroa, I. and Teixeira, A. A. (2011) On-Line Control Strategies to Correct Deviant Thermal Processes: Batch Sterilization of Low-Acid Foods, in Thermal Processing of Foods: Control and Automation (ed K. P. Sandeep), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470960288.ch4

Editor Information

  1. Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA

Author Information

  1. 1

    Departamento de Procesos Químicos, Biotecnológicos, y Ambientales, Chile

  2. 2

    Universidad Técnica Federico Santa María, Valparaíso, Chile

  3. 3

    University of Pittsburgh, PA, USA

  4. 4

    Department of Agricultural and Biological Engineering, University of Florida, Gainesville, FL, USA

Publication History

  1. Published Online: 4 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813810072

Online ISBN: 9780470960288

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Keywords:

  • on-line control strategies, deviant thermal process correction - batch sterilization of low-acid foods;
  • thermal processing, and food preservation methods - cornerstone of food processing industry;
  • process deviations;
  • public safety of canned foods - processors operating in strict compliance with US Food and Drug Administration's Low-Acid Canned Food (FDA/LACF) regulations;
  • on-line control strategies - applicable to mathematically modeled low-acid foods;
  • optimum on-line correction of process deviations - in batch retorts through simulation;
  • on-line control strategies - for low-acid foods, mathematically modeled;
  • model, ability in calculating - volume-integrated mass-average nutrient retention;
  • equivalent lethality curves - for simulated solid product under pure conduction heating;
  • industrial automation of batch retorts - response to popularity of flexible retort pouches

Summary

This chapter contains sections titled:

  • Introduction

  • On-line control strategies for low-acid foods that can be mathematically modeled

  • On-line control strategy for any low-acid food

  • Equivalent lethality curves

  • Industrial automation of batch retorts

  • Concluding remarks

  • List of Symbols

  • Greek letters

  • Acknowledgment

  • References