Abstract
A simplified procedure for thermal treatment evaluation in language Visual Basic is discussed in this paper. Treatment values attained during heat penetration tests which may be readily evaluated immediately after each temperature reading. The procedure involves taking pack temperature at equal time intervals. Corresponding to each equal time interval temperature reading, lethal rate values are tabulated and summed. The principal purpose in presenting this program in Visual Basic is to give technicians and students lacking mathematical background a short, simple, understandable procedure for process evaluation. The software developed in language Visual Basic is very simple, save time, material and costs.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Goldblith, S., Joslyn, M., Nickerson, J.: An Introduction to the Thermal Processing of Foods. The Avi Publishing Company, Inc., Westport (1961)
Hayakawa, K.-I.: Improved procedures for mathematical evaluation of heat processes. J. Food Sci. 39(4), 849–850 (1974). https://doi.org/10.1111/j.1365-2621.1974.tb17994.x
Simpson, R., Jiménez, D., Almonacid, S., Nuñez, H., Pinto, M., Ramírez, C., Vega-Castrob, O., Fuentes, L., Angulo, A.: Assessment and outlook of variable retort temperature profiles for the thermal processing of packaged foods: plant productivity, product quality, and energy consumption. J. Food Eng. 275, 109839 (2020). https://doi.org/10.1016/j.jfoodeng.2019.109839
Miranda-Zamora, W.R., Vignolo, T.G., Leyva, N.L.: Ingeniería del tratamiento térmico de alimentos. Universidad Nacional de Piura, Piura-Perú (2012)
Miranda–Zamora, W.R., Stoforos, N.G.: Procesamiento térmico de alimentos. Teoría, práctica y cálculos. AMV (Antonio Madrid Vicente) Ediciones, Madrid-España (2016)
Miranda-Zamora, W.R.: Manual de tratamiento térmico y envasado de alimentos. AMV (Antonio Madrid Vicente) Ediciones, Madrid-España (2017)
Miranda-Zamora, W.R., Tucker, G.S., Zamora-Valladares, L.M.: Procedimientos del tratamiento térmico de alimentos. AMV (Antonio Madrid Vicente) Ediciones, Madrid-España (2018)
Miranda-Zamora, W.R., Heldman, D.R.: Diseño de procesos térmicos y alta presión de alimentos. AMV (Antonio Madrid Vicente) Ediciones, Madrid-España (2018)
Stoforos, N.G.: On Ball’s formula method for thermal process calculations. J. Food Process Eng. 13(4), 255–268 (1991)
Holdsworth, S., Simpson, R.: Thermal Processing of Packaged Foods, 2nd edn. Springer, New York (2007)
Tucker, G.S., Featherstone, S., Miranda-Zamora, W.R.: Fundamentos del procesamiento térmico de alimentos. AMV (Antonio Madrid Vicente) Ediciones, Madrid-España (2020)
Sablani, S.S., Shayya, W.H.: Computerization of Stumbo’s method of thermal process calculations using neural networks. J. Food Eng. 47(3), 233–240 (2001). https://doi.org/10.1016/s0260-8774(00)00121-7
Stumbo, C., Longley, R.: New parameters for process calculation. Food Technol. 20(3), 341–345 (1966)
Hayakawa, K.-I.: Mathematical methods for estimating proper thermal processes and their computer implementation. Adv. Food Res. 23, 75–141 (1977a). https://doi.org/10.1016/s0065-2628(08)60327-4
Hayakawa, K.-I.: Review on computerized prediction of nutrients in thermally processed canned foods. J. Assoc. Official Anal. Chemist. 60(6), 1243–1247 (1977)
Hayakawa, K.-I.: A critical review of mathematical procedures for determining proper heat sterilisation processes. Food Technol. 32(3), 59–65 (1978)
Merson, R., Singh, R., Carroad, P.: An evaluation of Ball’s formula method of thermal process calculations. Food Technol. 32(3), 66-72 (1978)
Smith, T., Tung, M.: Comparison of formula methods for calculating thermal process lethality. J. Food Sci. 47, 626–630 (1982)
Larkin, J.W., Berry, M.R.: Estimating cooling process lethality for different cooling j values. J. Food Sci. 56(4), 1063–1067 (1991). https://doi.org/10.1111/j.1365-2621.1991.tb14642.x
Bigelow, W., Bohart, G.; Richardson, A., Ball, C.: Heat penetration in processing canned foods. Bull. No 16-L, August, 1920. Research Laboratory. National Canners Association. Washington, D.C (1920)
Toledo, R.T.: Fundamentals of Food Process Engineering. Springer, New York (1991)
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2021 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this paper
Cite this paper
Zamora, W.R.M. et al. (2021). Program in Visual Basic Language: A Simplified Procedure for Thermal Treatment Evaluation of Packaged Foods. In: Russo, D., Ahram, T., Karwowski, W., Di Bucchianico, G., Taiar, R. (eds) Intelligent Human Systems Integration 2021. IHSI 2021. Advances in Intelligent Systems and Computing, vol 1322. Springer, Cham. https://doi.org/10.1007/978-3-030-68017-6_71
Download citation
DOI: https://doi.org/10.1007/978-3-030-68017-6_71
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-68016-9
Online ISBN: 978-3-030-68017-6
eBook Packages: Intelligent Technologies and RoboticsIntelligent Technologies and Robotics (R0)