Skip to main content

Simultaneous Sterilization

  • Chapter
  • First Online:
Thermal Processing of Packaged Foods

Part of the book series: Food Engineering Series ((FSES))

  • 2266 Accesses

Abstract

According to Simpson and co-workers the Revisited General Method (RGM) has the capability to generate the isolethal processes from a single heat penetration test. As described in Simpson and co-workers when the isolethal processes have been generated, then utilizing the cubic spline interpolation procedure, it is possible to attain a continuous function. Natural cubic splines are used for creating a model that can fill in the holes between data, in effect, approximating a trend. They are, therefore, useful for making observations and inferences about a pattern existing in the data. A piecewise technique which is very popular. Recall that the philosophy in splining is to use low-order polynomials to interpolate from grid point to grid point. This is ideally suited when one has control of the grid locations and the values of the data being interpolated (i.e., you have a way to produce them at any location as in thermal processing). The purpose of this proposed methodology is to explore and analyze the potential application of the RGM method to generate isolethal processes at different TRT and F 0 values and implement simultaneous sterilization of different product lots in the same retort.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Atkinson K (1985) Elementary numerical analysis. John Wiley & Sons Inc., New York

    Google Scholar 

  • Barreiro J, Pérez C, Guariguata C (1984) Optimization of energy consumption during the heat processing of canned foods. J Food Eng 3(1):27–37

    Article  Google Scholar 

  • Lund DB (1977) Design of thermal processes for maximizing nutrient retention. Food Technol 31:71–78

    Google Scholar 

  • NFPA (1982) Thermal processes for low-acid canned foods in metal containers. Bulletin No. 26L. National Food Processors’ Association, Washington, DC

    Google Scholar 

  • Ohlsson T (1980) Temperature dependence of sensory quality changes during thermal processing. J Food Sci 45(4):836–839

    Article  Google Scholar 

  • Simpson R, Almonacid S, Teixeira A (2003) Bigelow’s general method revisited: development of a new calculation technique. J Food Sci 68(4):1324–1333

    Article  CAS  Google Scholar 

  • Simpson R (2005) Generation of isolethal processes and implementation of simultaneous sterilisation utilising the revisited general method. J Food Eng 67:71–79

    Article  Google Scholar 

  • Teixeira A, Dixon J, Zahradnik J, Zinsmeiter G (1969) Computer optimization of nutrient retention in the thermal processing of conduction-heated foods. Food Technol 23(6):845–850

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Rights and permissions

Reprints and permissions

Copyright information

© 2016 Springer International Publishing Switzerland

About this chapter

Cite this chapter

Holdsworth, S.D., Simpson, R. (2016). Simultaneous Sterilization. In: Thermal Processing of Packaged Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-24904-9_14

Download citation

Publish with us

Policies and ethics