We express our gratitude to Dr. Akira Kishimoto, head of Corporate Research and Development, Toyo Seikan Group, who kindly gave us valuable suggestions and encouragement, and reviewed the manuscript.
Retort Temperature Profile for Optimum Quality during Conduction-Heating of Foods in Retortable Pouches
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 4, pages 673–678, July 1996
How to Cite
TERAJIMA, Y. and NONAKA, Y. (1996), Retort Temperature Profile for Optimum Quality during Conduction-Heating of Foods in Retortable Pouches. Journal of Food Science, 61: 673–678. doi: 10.1111/j.1365-2621.1996.tb12179.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 5/3/95; revised 11/6/95; accepted 12/29/95.
- thermal processing;
- retort temperature;
- retortable pouch
The optimal control theory was used to determine the optimum retort temperature profile for quality retention at a given level of sterilizing value in conduction-heating of foods in retortable pouches. The cook-value (C-value) was employed to describe quality changes. Optimization was considered to be a constrained optimal control problem with unspecified terminal time, and it was solved numerically, using the conjugate gradient minimization method. Optimum retort temperature profiles were determined for the volume average and surface C-values for browning reactions. Final C-value for volume average decreased by 10% as compared with that for optimum constant retort temperature, and the value for surface decreased by 30%. This method may be applicable to heat sterilization of canned foods as well.