5. Computer Software for On-Line Correction of Process Deviations in Batch Retorts

  1. K. P. Sandeep
  1. Arthur A. Teixeira1 and
  2. Murat O. Balaban2

Published Online: 4 FEB 2011

DOI: 10.1002/9780470960288.ch5

Thermal Processing of Foods: Control and Automation

Thermal Processing of Foods: Control and Automation

How to Cite

Teixeira, A. A. and Balaban, M. O. (2011) Computer Software for On-Line Correction of Process Deviations in Batch Retorts, in Thermal Processing of Foods: Control and Automation (ed K. P. Sandeep), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470960288.ch5

Editor Information

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

Author Information

  1. 1

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

  2. 2

    University of Alaska, Fairbanks, AK, 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:

  • computer software, for on-line correction of process deviations in batch retorts;
  • thermal processing of canned foods - and methods of food preservation;
  • thermal processing, and heating food containers - in pressurized retorts;
  • thermal process, and degradation of heat-sensitive vitamins;
  • deterministic heat transfer models - predicting accurately internal product temperature;
  • thermal inactivation kinetics of bacterial spores - heat transfer in food products;
  • precise temperature–time profile - physical and thermal, of product, size and shape of container and retort operating conditions;
  • process design, method of process calculation - and the Ball formula method of process calculation;
  • mathematical models for heat transfer – mathematical expression and temperature distribution pattern;
  • process deviations, and changes - physical process variables, indicators of complex biochemical reactions

Summary

This chapter contains sections titled:

  • Introduction

  • Thermal death time relationships

  • Process lethality and sterilizing value

  • Heat transfer considerations

  • Process design

  • Mathematical model for heat transfer

  • Process deviations

  • On-line correction of process deviations

  • Conclusions

  • List of Symbols

  • References