Simple, Practical and Efficient on-Line Correction of Process Deviations in Batch Retort Through Simulation

  • R. Simpson
  • I. Figueroa
  • A. Teixeira
Conference paper
Part of the Food Engineering series book series (FSES)

The basic function of a thermal process is to inactivate pathogenic and food spoilage-causing bacteria in sealed containers of food by using heat treatments at temperatures well above the ambient boiling point of water in pressurized steam retorts (autoclaves). Excessive heat treatment should be avoided because it is detrimental to food quality, wastes energy, and under-utilizes plant capacity. Therefore, the accuracy of the methods used for this purpose is of importance to food science and engineering professionals working in this field.


Corrected Process Heat Transfer Model Process Deviation Proportional Correction Search Routine 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Alonso, A., Banga, J., and Perez-Martin R., 1993, A New Strategy for the Control of Pressure During the Cooling Stage of the Sterilization Process in Steam Retorts. Part I. A Preliminary Study. Food and Bioproducts Processing, Trans IchemE 71(c):197–205.Google Scholar
  2. Datta, A.K., Teixeira, A.A., and Manson J.E., 1986, Computer-Based Retort Control Logic for On-Line Correction of Process Deviations, J. Food Sci. 51(2):480–483, 507.CrossRefGoogle Scholar
  3. Larkin J, 2002, Personal Communication. Branch Chief, National Center for Food Safety and Technology, Food and Drug Administration (FDA/NCFST), Chicago.Google Scholar
  4. Manson, J.E., Zahradnik, J.W., and Stumbo C.R., 1970, Evaluation of Lethality and Nutrient Retentions of Conduction-Heating Food in Rectangular Containers, Food Technol. 24(11):1297–1301.Google Scholar
  5. Manson, J.E., Zahradnik, J.W., and Stumbo C.R. 1974. Evaluation of Thermal Processes for Conduction Heating Foods in Pear-Shaped Containers, J. Food Sci. 39:276–281.CrossRefGoogle Scholar
  6. Simpson R., 2004, Control Logic for On-Line Correction of Batch Sterilization Processes Applicable to Any Kind of Canned Food, in: Symposium of Thermal Processing in the 21st Century: Engineering Modeling and Automation, IFT Meeting, Las Vegas.Google Scholar
  7. Simpson, R., Aris, I., and Torres J.A., 1989, Sterilization oof Conduction-Heated Foods in Oval-Shaped Containers, J. Food Sci., 54(5):1327–1331, 1363.CrossRefGoogle Scholar
  8. Teixeira, A.A., 1992, Thermal Process Calculations, in: Handbook of Food Engineering, D.R. Heldman and D.B. Lund (eds.), Marcel Dekker, Inc. New York, pp. 563–619.Google Scholar
  9. Teixeira, A., Dixon, J., Zahradnik, J., and Zinsmeiter G.., 1969, Computer Optimization of Nutrient Retention in the Thermal Processing of Conduction-Heated Foods, Food Technol. 23 (6):845–850.Google Scholar
  10. Von Oetinger K., 1997, Lógica para el Control en Línea del Proceso de Esterilización Comercial, Tesis Escuela de Alimentos. Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile.Google Scholar

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • R. Simpson
    • 1
  • I. Figueroa
    • 1
  • A. Teixeira
    • 2
  1. 1.Departamento de Procesos QuímicosUniversidad Técnica Federico Santa MaríaChile
  2. 2.Department of Agricultural EngineeringUniversity of FloridaGainesvilleUSA

Personalised recommendations