Skip to main content
SpringerLink
Log in

Variability of Thermal Process Lethality

  • Chapter
Developments in Food Engineering

Abstract

The variability of thermal process lethality should be predicted quantitatively for proper process design. Simple analytical and regression equations were derived for this prediction. According to sample applications of these equations, a high temperature-short time process required much tighter control of process parameter compared a conventional process and heating medium temperature influenced strongly lethality variability.

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

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 84.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight 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

Similar content being viewed by others

References

  1. Hayakawa, K., de Massaguer, P., and Trout, R. J. Statistical variability of thermal process lethality in conduction heating food-computerized simulation. J. Food Sci., 1988, 53, 1887–1893.

    Article  Google Scholar 

  2. Wang, J., Wolfe, R. R., and Hayakawa, K. Thermal process lethality variability in conduction-heated foods. J. Food Sci., 1991, 56, 1424–1428.

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Food Science Department, Cook College Rutgers University, P. O. Box 231, New Brunswick, NJ, 08903, USA

    K. Hayakawa

  2. Process Development Division, Ross Laboratory, Columbus, OH, USA

    J. Wang

  3. FEAA, University of Campinas, Campinas, SP, Brazil

    P. de Massaguer

Authors
  1. K. Hayakawa
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. J. Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. P. de Massaguer
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Department of Bioengineering, Faculty of Engineering, Yokohama National University, Tokiwadai, Hodogaya-ku, Yokohama 240, Japan

    Toshimasa Yano (Professor Emeritus, University of Tokyo) (Professor Emeritus, University of Tokyo)

  2. Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-01, Japan

    Ryuichi Matsuno

  3. Department of Agricultural Chemistry, Faculty of Agriculture, University of Tokyo, Yayoi, Bunkyo-ku, Tokyo 113, Japan

    Kozo Nakamura

Rights and permissions

Reprints and permissions

Copyright information

© 1994 Springer Science+Business Media Dordrecht

About this chapter

Cite this chapter

Hayakawa, K., Wang, J., de Massaguer, P. (1994). Variability of Thermal Process Lethality. In: Yano, T., Matsuno, R., Nakamura, K. (eds) Developments in Food Engineering. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2674-2_228

Download citation

  • DOI: https://doi.org/10.1007/978-1-4615-2674-2_228

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6149-7

  • Online ISBN: 978-1-4615-2674-2

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation