Skip to main content

Process Evaluation Techniques

  • Chapter
  • 3011 Accesses

Part of the book series: Food Engineering Series ((FSES))

Process evaluation, also called process determination, is the science of determining the F-value for a given process time or the process time required for a given F-value. If the heat penetration curve has been determined, then the fh- and j - values will be known and the appropriate methods can be used. The methods can also be used to determine the effect of altering the can size or the temperatures on the F-value. The importance of these methods for maintaining the safety of sterilized canned and packaged products cannot be overstated.

This is a preview of subscription content, log in via an institution.

Buying options

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   169.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD   219.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Rights and permissions

Reprints and permissions

Copyright information

© 2007 Springer Science+Business Media, LLC

About this chapter

Cite this chapter

(2007). Process Evaluation Techniques. In: Thermal Processing of Packaged Foods. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-72250-4_6

Download citation

Publish with us

Policies and ethics