Prediction of Come-Up Time Correction Factors for Batch-Type Agitating and Still Retorts and the Influence on Thermal Process Calculations
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1293–1299, July 1983
How to Cite
BERRY, M. R. (1983), Prediction of Come-Up Time Correction Factors for Batch-Type Agitating and Still Retorts and the Influence on Thermal Process Calculations. Journal of Food Science, 48: 1293–1299. doi: 10.1111/j.1365-2621.1983.tb09214.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/20/82; revised 3/11/83; accepted 3/30/83.
A come-up time correction factor of 42% has been traditionally accepted for thermal processing, and was found to be applicable for model foods heated in cans in a Steritort and a still retort when the retorts were heated to processing temperature with a constant rate of temperature rise. Correction factors were larger when both retorts were heated with an initial rate of temperature rise faster than linear heating. A 77% correction factor was measured during Orbitort processing, and was more conservative for predicting processing time than assuming 42%. Product initial temperatures of 70 and 160°F resulted in correction factors of 70 and 45% when the still retort was heated linearly, and reached 83 and 69% with normal venting. The experimental procedure for predicting the come-up factor does not require instantaneous retort heating as a baseline for comparison.