An improved method for thermal process (F value) calculation

Food Australia

Volumn 61, Issue 3, 2009, Pages 85-90

  Warne, D ^a   Scholz, A ^a   Ellis, S ^a  

^a DWC Food Tech Pty Ltd   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

F VALUES; MODELLING TECHNIQUES; PACKAGED FOOD; PROCESS CALCULATION; THERMAL PROCESS;

MATHEMATICAL MODELS;

THERMAL PROCESSING (FOODS);

EID: 62449093968     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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2. Bigelow, WD, Bohart, GS, Richardson, AL & Ball, CO. 1920. Heat penetration in canned foods. NCA Bulletin 16-L.
3. Board, PW & Steele, RJ. 1978. Calculating heat sterilisation processes for canned food. Food Technol. Aust. 30: 169-173.
4. Hazzard, AW & Murrell, WG. 1989. Clostridium botulinum. In Buckle, KA & others (eds.). Foodborne microorganisms of public health significance. 4th Edition. AIFST, Sydney, Australia: 179-208.
5. FSA & Warne, D. 2005. Approved persons course for thermal processing of low-acid foods. Food Science Australia, Melbourne.
6. Gillespy, TR. 1951. Estimation of sterilizing value of processes as applied to canned foods. 1 Packs heating by conduction. J Sci. Fd. Agric. 2: 107. Cited by Board, PW & Steele, RJ. 1978.
7. Ito, K. 2002. National Food Processing Authority, USA. Personal communication.
8. May, NS (ed). 2000. Analysis of temperature distribution and heat penetration data for in-container sterilisation processes. Campden and Chorleywood Food Research Association. Review No. 22.
9. May, N. 2008. Heat processing of packaged foods: Guidelines for establishing the thermal process. Campden and Chorleywood Food Research Association. Guideline No. 56.
10. 0 requirements. Campden and Chorleywood Food Research Association. Review No. 9.
11. Perkins, WE, Ashton, DH & Evancho, GM. 1975. Influence of the Z value of Clostridium botulinum on the accuracy of process calculations. J Food Sci. 40: 1189-1192.
12. Stumbo, CR. 1973. Thermobacteriology in Food Processing. 2nd Edition. Academic Press; New York.