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

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The main objective of a control system is to ensure that an adequate thermal process is delivered to the product. For this purpose a sensor is required for each variable, an indicator and recording system, control valves and a system for operating the valves correctly. The systems may be entirely manually operated or automatically controlled; alternatively, as in many cases with batch retorts, just one variable is automatically controlled, e.g. the temperature.

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© 2007 Springer Science+Business Media, LLC

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(2007). Retort Control. In: Thermal Processing of Packaged Foods. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-72250-4_9

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