Journal of Food Processing and Preservation · 1983 · 10 citations · 4 references
EngineeringFood ScienceMechanical EngineeringHeat TransferThermal AnalysisThermodynamicsHeat ConductionHeat Transfer AnalysisHeat Transfer ModelingThermal DesignThermal ProcessingTransient Heat TransferConductionConduction CoolingContainersCoolingProcess Heat Transfer ModelingThermal Process DesignThermal Process ModelingThermal Process Validation
Significant differences (of 50–150% in some cases) between sterilization value (SV) delivered in a thermal process are calculated using Ball and Olson's (1957) and Hayakawa's (1970) mathematical methods for thermal process design and using a numerical Finite Element solution to Fouriers equation. This is because the contribution of overshooting (OS) to SV which is significant in conduction heating products packaged in large containers is not incorporated into these methods. The value of ρ (the ratio of SV during heating to SV during heating and cooling including the OS) is shown to be a unique function of g (the retort to cold zone temperature difference at steamoff) for given cooling conditions and z value. The relationship is validated in a laboratory and can be used for thermal process evaluation for products that heat and cool by conduction.
4