Overshooting of thermal processes due to temperature distribution at steam‐off

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Abstract
Summary: The continued temperature rise after steam‐off and during initial cooling that occurs in the slowest heating zone of conduction heating products during thermal processing has not been considered as a design parameter for the sterilization of low acid foods packaged in hermetically sealed containers in the existing mathematical methods.This study demonstrates the ‘overshooting’ phenomenon and examines its significance utilizing a numerical approach. Preliminary results indicate that under certain conditions this phenomenon may contribute a significant portion of the lethality delivered to the slowest heating zone in the container.

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