A Method for Thermal Process Evaluation of Conduction Heated Foods in Retortable Pouches

摘要

ABSTRACTA mathematical model was developed to evaluate thermal processing of conduction heated foods in retortable pouches. This model uses any given finite value of surface thermal conductance (h) which is encountered in commercial sterilization of retortable pouches using hot water as the heating medium. The model is capable of determining process time, mass average sterilizing value and nutrient retention for a prefixed critical point sterilizing value using any retort temperature profile. Results of thiamin assay in pea puree processed in retortable pouches indicated good agreement between experimental and model predicted values of thiamin retention.