Preliminary validation of on-line correction of process deviations without extending process time in batch retorting: Any low-acid canned foods

Author:

Simpson R.,Figueroa I.,Llanos D.,Teixeira A.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference10 articles.

1. Studying and controlling thermal sterilization of convection-heated canned foods using functions of sensitivity;Akterian;Journal of Food Engineering,1996

2. On-line control strategy for compensating for arbitrary deviations in heating medium temperature during batch thermal sterilization processes;Akterian;Journal of Food Engineering,1999

3. Computer-based retort control logic for on-line correction of process deviations;Datta;Journal of Food Science,1986

4. Larkin. (2002). Personal Communication. Branch Chief, National Center for Food Safety and Technology, Food and Drug Administration (FDA/NCFST), Chicago, IL, USA.

5. Simpson, R. (2004). Control logic for on-line correction of batch sterilization processes applicable to any kind of canned food. In Symposium of thermal processing in the 21st century: Engineering modeling and automation, at IFT meeting, 2004, Las Vegas, NV, USA.

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2. Thermal Processing of Food;Advances in Food Biotechnology;2015-10-30

3. Automatic control of batch thermal processing of canned foods;Robotics and Automation in the Food Industry;2013

4. On-line correction of in-pack processing of foods and validation of automated processes to improve product quality;In-Pack Processed Foods;2008

5. Estimation of Energy Consumption In Thermal Sterilization of Canned Liquid Foods in Still Retorts;Engineering Applications of Computational Fluid Mechanics;2007-01

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