IMPROVED PROCEDURES FOR MATHEMATICAL EVALUATION OF HEAT PROCESSES
- 1 July 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (4) , 849-850
- https://doi.org/10.1111/j.1365-2621.1974.tb17994.x
Abstract
S: It is frequently necessary to determine the heating time of a thermal process producing a specified sterilizing value. This sterilizing value is one usually required for “microbially safe” heat processing. In most cases the determination is accomplished through iterative calculations. To minimize these calculations, an assumed heating time for the first iteration should be as close as possible to a correct onc. Since no reliable procedure for estimating the approximate heating times is published, mathematical procedures were developed for this estimation. Mathematical evaluation of safe thermal processes may be accomplished with considerably less computation through the application of the developed procedures.Keywords
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