Abstract
The development of software and computational tools has allowed the design and optimization of thermal processing and simultaneously helped to understand the behavior of the phenomena that occur inside the product during thermal processing. Additionally, with an optimization software, it is possible to perform a simultaneous sterilization (Chap. 14) with different can sizes or different products (thermal diffusivity) and to quickly estimate the heating curve and processing time. Similarly, using thermal processing analysis software allows estimation of the lethality (F-value) for any process, simulated or experimentally conducted, and determination of the processing conditions needed to obtain the required F-value to guarantee consumer safety as well as the nutritional and organoleptic characteristics of the food and, thus, determination of whether it is necessary to modify the thermal conditions of the process.
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Holdsworth, S.D., Simpson, R. (2016). Software for Thermal Food Processing Evaluation and Optimization. In: Thermal Processing of Packaged Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-24904-9_11
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DOI: https://doi.org/10.1007/978-3-319-24904-9_11
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