کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4560686 | 1330516 | 2007 | 5 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Preliminary validation of on-line correction of process deviations without extending process time in batch retorting: Any low-acid canned foods Preliminary validation of on-line correction of process deviations without extending process time in batch retorting: Any low-acid canned foods](/preview/png/4560686.png)
This short communication describes a practical and efficient method for on-line correction of thermal process deviations during retort sterilization of canned foods without upsetting retort operating schedules in large cook room operations. The strategy is a modification of a recently developed “proportional-corrected” process method that accomplishes the on-line correction after recovery of the deviation by operating the retort at a temperature sufficiently above the normal retort temperature so as to reach the specified target lethality within the remaining process time. In this way, on-line correction of the process deviation is accomplished without extending the normal process time specified for that batch cook, and smooth uninterrupted operation of a retort battery system in large cook rooms is assured. The method is intended for easy implementation in any cannery around the world with no need for on-site access to computer-based control systems and/or computer software of any kind.
Journal: Food Control - Volume 18, Issue 8, August 2007, Pages 983–987