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Thermal Processing of Packaged Foods pp 197–217Cite as

The General Method and Its Applications

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

Abstract

The simplest of all methods, known as the general method, is universally used in experimental work, precisely because of its simplicity. It was devised by Bigelow and co-workers in 1920, and involves graphical or numerical integration of temperature at the coldest spot where is known, either from heat transfer equations or experimental data. 

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Author information

Authors and Affiliations

  1. Stretton-on-Fosse, Gloucestershire, UK

    S. Donald Holdsworth

  2. Universidad Técnica Federico Santa María, Valparaíso, Chile

    Ricardo Simpson

Authors
  1. S. Donald Holdsworth
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  2. Ricardo Simpson
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Holdsworth, S.D., Simpson, R. (2016). The General Method and Its Applications. In: Thermal Processing of Packaged Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-24904-9_7

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