Evaluation of the thermal processing of meat products in cylindrical cans using the General and Computer methods

Published: Jan 31, 2018
Fo value cans Clostridium botulinum thermal process evaluation

Cylindrical cans (73x109 mm) were filled with luncheon meat and corned beef were sterilized with steam at 121.1°C for 96 and 91 min, respectively. The evaluation of the thermal processing was made using the General method and a Computer method. The General method used the experimental temperatures recorded by thermocouples while the Computer method predicted the internal temperatures of foods in cylindrical cans, using the finite difference numerical solution of heat conduction equation. By the end of heating at 121.1 °C and following cooling, comparison of the (Fo) value and the decimal reduction (log D121.1) of the initial population of the Clostridium botulinum at the geometric centre of the can for both examined meat products, estimated by the General method with those estimated by the Computer method, showed that there was no any significant difference between them (P>0.05). Comparison of recorded temperatures at the geometric centre of cans of both meat products with those estimated by the Computer method showed that, there was no any significant difference between them (P>0.05) during heating at 121.1 ° C, but a significant difference between them (P<0.05) was observed by the end of cooling.

Article Details
  • Section
  • Research Articles
Download data is not yet available.
Stumbo CR. Thermobacteriology in Food Processing, 2nd edn. New York: Academic Press. (1973).
Hersom AC, Hulland ED. Canned foods, thermal processing and microbiology. 7th edn. London. Churchill Livingstone. (1980).
Teixeira AA, Dixon JR, Zahradnik JW, Zinsmister GE. Computer optimization of nutrient in the thermal processing of conduction-heated foods. FoodTechnol 1969, 23:845-850.
Silva C, Hendrickx M, Oliveira F, Tobback P. Optimal sterilization temperatures for conduction heating foods considering finite heat transfer coefficients. J Food Sci, 1992,57:743-748.
Tucker GS. Development and use of numerical techniques for improved thermal process calculations and control. Food Control, 1991,2:15-19.
Tucker GS, Clark P. Modelling the cooling phase of heat sterilization process, using heat transfer coefficients. Int J food SciTechnol 1990,25: 668-681.
Govaris A, Scholefield J. Comparison of a computer evaluation with a standard evaluation of retort pouch thermal processing. Int J food Sci Technol 1988,23:601-606.
Rodriguez RDP, Martinez A, Rodrigo M, Safon J. Numerical method for prediction of final microbial load in inoculated cylindrical cans of tomato concentrate heated in a pilot plant. Int
J food Sci Technol 1996,31:489-496.
Naveh D, Kopelman IJ, Pflug IJ. The finite element method in thermal processing of foods. J Food Sci 1983,48:1086-1093.
Sastry SK, Beelman RB, Speroni IJ. A three- dimensional finite element model for thermally induced changes in foods: Application to degradation of agritine in canned mushrooms. J Food Sci 1985,50:1293-1299,1326.
Hayakawa K, Ball CO. Theoretical formulas for temperature in cans of solid food and for evaluating various heat processes. J Food Sci 1971,36:306-310.
Uno J, Hayakawa K. Nonsymetric heat conduction in an infinite slab. J Food Sci 1979,44: 396-403.
Teixeira AA, Tucker GS. On-line retort control in thermal sterilization of canned foods. Food Control 1997,8:13-20.
Govaris A. Computer control and evaluation of steam-air retort pouch process. Lebensm Wiss u Technol 1991,24: 558-561.
Carslaw HS, Jaeger JC. In Conduction of heat in solids. Oxford University Press. New York. (1959).
AOAC. Official Methods of Analysis. Published by the Association of Official Analytical Chemists, Ine, 14th ed, Arlington, Virginia USA, 1989.
The Food and Beverage Code. 1994. Newspaper of the Government of the Republic of Greece. Athens. 11 January 1994.
Manson JE, Zahradnik JW, Stumbo CR. Evaluation of lethality and nutrition retention of conduction heating foods in rectangular containers. Food Technol 1970,24:1297-1301.
ASHRAE, In Handbook Fundamentals, thermal properties of foods. American Society of heating, refrigerating and air conditioning engineers. Atlanta USA. (1993).
Riedel L. Temperatur leitfahigketsmessungen an wasserreichen lebensmittel.Kaltechnik-Klimatisierung 1969, 21:315-316.
Teixeira AA, Manson JE. Computer control of batch retort operations with on-line correction of process deviations. Food Technol 1982,36:85-90.
Lebowitz SF, Bhowmik SR. Determination of retortable pouch heat tranfer coefficients by optimization method. J Food Sci 1988, 54:1407-1412.
Shin S, Bhowmik SR. Determination of thermophysical properties of plastic cans used for thermal sterilization of Foods. Lebensm Wiss u Technol 1993,26:400-405.
Wojciechowski J, Ryniecki A. Computer control of sterilization of canned meat products. Fleischwirtschaft 1989, 69:268-270.
Most read articles by the same author(s)