Abstract
Optimum sterilization conditions for production of meatballs in retort trays using computer simulation for prediction of temperature profiles, F 0 values, and lethality of the heat treatment were determined. A finite element method (FEM) was developed for prediction of temperature history and F 0 values during thermal processing of retorted meatballs. The cold point, which is the geometric center of the meatball product where the temperature increase and decrease are slowest, was located at the innermost part of the retort tray. Lethality was strongly correlated with microbial inactivation, and the temperature profile predicted using the FEM developed based on computer simulation was accurate, based on experimental data. Optimization of sterilization conditions for retorted meatballs based on prediction of temperature and F 0 values using a mathematical model is possible.
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Cheon, H.S., Cho, WI., Yi, J.Y. et al. Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration. Food Sci Biotechnol 24, 1661–1666 (2015). https://doi.org/10.1007/s10068-015-0215-8
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DOI: https://doi.org/10.1007/s10068-015-0215-8