Some Factors Affecting the Heating and Cooling Lags of Processed Cheese in Thermal Death Time Cans

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Abstract
Thermal death time (TDT) cans 2.5 in. in diameter and 0.375 in. deep (designated as 208 x 006 in canning industry nomenclature) were used as containers when determining the lag time in heating and cooling processed cheese spread. The lag correction factor (the time that must be substracted from the gross heating time to give the net time at heating medium temperature) varies with the fill-weight and the position of the can for conduction heating of cheese spreads. Results of this study indicate that: (a) The lag correction factor increases with increases in the fill weight. (b) The lag correction factor was larger when the can was heated in the flat position as compared to the edge position.