Journal of Food Science · 1987 · 40 citations · 14 references
AgricultureFood ScienceFood EngineeringFood SafetyHeat TransferFood Safety EngineeringFood Safety In ProcessingHeat Transfer In FoodsNonthermal ProcessingPasteurization SafetyThermal ProcessingCooling Water SystemsDimensionless NumbersDimensionless QuantitiesNonthermal Processing SafetyProcess LethalitySterilization In Food ProcessingThermal Process ModelingThermal Processing Safety
ABSTRACT The problem of deriving a formula to calculate sterilizing values from temperature curves was examined. For the high sterilizing value range (U/f>1), a simple algebraic formula was found that enabled the temperature approach g and the sterilizing value U to be calculated from each other to within 3%. For low sterilizing values (U/f>1) regression equations were presented to calculate g from U. A table was also given as an alternative to the equations. The method took into account variations in initial product temperature and cooling water temperature. Being expressed in terms of dimensionless quantities, it was more generally applicable than previous methods derived along similar lines.
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