One-parameter model of sterilisation process. Heating and cooling period

Abstract

The article deals with the simplification of the heat transfer model for food sterilisation in cans and jars. The one-parameter model was derived and identification procedures of its parameters were examined. It is shown that the concept of the first order dynamics satisfies the technological purposes but the common method of the least squares is not suitable for the calculation of model constants. A new computing method is presented and compared with statistically evaluated experiments with wide range of stuffs and packages.

Keywords

• sterilisation effect
• thermal treating of foods
• temperature profile
• parameters evaluation
• first order dynamics
• preservation of foods
• thermal processing