Method and control system food sterilization in an autoclave

摘要

Method and control system food sterilization in an autoclave. The method comprises: # - periodically obtain the temperature at the cold spot (T {sub, cold}) of the autoclave (1) during the sterilization process; # - calculate periodically the accumulated lethality and the remaining time (t {sub, rest }) sterilization to meet a given target lethality (F {sub, 0}); # - calculate, for a set of temperature setpoints (T {sub, with}) of the autoclave (1), values ​​of degradation of the least one compound of the food to be sterilized estimated after the sterilization process; # - selecting, depending on the degradation values ​​estimated for the different setpoint temperatures, a temperature (T {sub, with}) in order to minimize the food degradation; # - applying to autoclave the selected temperature (T {sub, with}) # the method allows control of the sterilization process according to the lethality and the deterioration of the organoleptic and nutritional properties pr. oduct, thus minimizing degradation of the product.