Automatic control of batch thermal processing of canned foods

R.J. Simpson, S.F. Almonacid and A.A. Teixeira,     Universidad Técnica Federico Santa María, Chile and Centro Regional de Estudios en Alimentos Saludables (CREAS), Chile; University of Florida, USA


This chapter describes theoretical, practical and efficient strategies for on-line correction of thermal process deviations during retort sterilization of canned foods. It presents a review of recent developments over the past 10 years that have further advanced the state of the art in improving food safety, quality and manufacturing efficiency in the canned food industry worldwide. The focus is on retort control systems, and the various approaches that have been taken ...

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