Finding critical variables for food heating

International Journal of Food Science and Technology

Volumn 37, Issue 5, 2002, Pages 503-513

  May, Nicholas S ^a   Chappell, Philippa ^a  

^a CAMPDEN BRI   (United Kingdom)

Author keywords

Canning; F0 value; Heat penetration; Spaghetti; Taguchi; Tomato puree

Indexed keywords

FOOD HEATING;

CANNING; HEATING; MICROBIOLOGY; VISCOSITY;

FOOD PRODUCTS;

LYCOPERSICON ESCULENTUM;

EID: 0036077826     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00607.x     Document Type: Article

References (9)

1. American Supplier Institute, Inc . (1987). Taguchi Methods®, Orthogonal Arrays and Linear Graphs, Tools for Quality Engineering. Dearborn: ASI Press.
2. Bigelow, W.D., Bohart, G.S., Richardson, A.C. & Ball, C.O. (1920). Bulletin 16L, Heat Penetration in Processing Canned Foods. Washington, DC: National Canners Association.
3. CCFRA (1997a). Technical Manual 38, HACCP: A Practical Guide, 2nd edn. Chipping Campden: Campden and Chorleywood Food Research Association.
4. CCFRA (1997b). Guideline 16. Guidelines for Performing Heat Penetration Trials for Establishing Thermal Processes in Batch Retort Systems. Chipping Campden: Campden and Chorleywood Food Research Association.
5. Codex Alimentarius (1993). Recommended International Code of Hygienic Practice for Low Acid and Acidified Low Acid Canned Foods. CRC/RCP 23-1979, Rev. 2. Rome: Food and Agriculture Organisation of the United Nations World Health Organisation.
6. Daniel, C. (1959). Use of half-normal plots in interpreting factorial two level experiments. Technometrics, 1, 311-341.
7. Department of Health (1994). Guidelines for the Production of Heat Preserved Foods. London: HMSO.
8. Grove, D.M. & Davis, T.P. (1992). Engineering Quality and Experimental Design. Harlow: Longman Scientific & Technical.
9. Shapiro, S.S. & Wilk, M.B. (1965). An analysis of variance test for normality (complete samples). Biometrika, 52, 601-611.