An Inverse Method for Achieving Correct Heat Sterilization of Conduction-heated Food with Come-up Heating.

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  • XIE Laifa
    Department of Food Science and Technology, Tokyo University of Fisheries
  • WATANABE Hisahiko
    Department of Food Science and Technology, Tokyo University of Fisheries
  • MIHORI Tomoo
    Department of Food Science and Technology, Tokyo University of Fisheries

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  • カムアップを伴う加熱殺菌の逆問題手法による最適制御
  • カムアップ オ トモナウ カネツ サッキン ノ ギャク モンダイ シュホウ ニ

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Abstract

A procedure was developed for an on-line control system to achieve the correct heat sterilization for conduction-heated food considering the come-up delay in heating the retort. The procedure collects a series of time/temperature data via a sensing probe during the early stage of the heating sterilization process, and analyzes the collected data for parameters of conduction heating. Using these parameters it predicts the temperature history for the remainder of heating phase and during cooling, integrates the lethal rate, and determines an appropriate time to start cooling to achieve a designed lethality. The experiment using acrylic resin as the model food, achieved the designed lethality within 5.7% for an infinite slab and 6.8% for an infinite cylinder. This validated that the inversion method of this study was applicable to the cases where the report temperature has a come-up delay.

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