Skip to main content
SpringerLink
Log in

Some Factors Affecting F-Values and Mass-Average Sterilizing Values

  • Chapter
  • First Online:
Thermal Processing of Packaged Foods

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

  • 2351 Accesses

Abstract

From a consideration of all the factors that affect the F-value delivered to an individual can of food, it can be seen that there is likely to be a distribution in the F-values. Variations in heat penetration data were discussed in Chap. 6; however, here the effects of various parameters on lethality are discussed.

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

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover 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

Institutional subscriptions

References

  • Akterian S, Videv K, Das H (1990) Sensitivity of sterilization effect from process parameters. J Food Sci Technol (India) 27(1):45–49

    Google Scholar 

  • Ball CO (1923) Thermal process time for canned foods. Bulletin No. 37. National Research Council, Washington, DC

    Google Scholar 

  • Ball CO (1949) Process evaluation. Food Technol 3(4):116–118

    CAS  Google Scholar 

  • Ball CO, Olson FCW (1957) Sterilization in food technology—theory, practice and calculations. McGraw-Hill, New York

    Google Scholar 

  • Bown G (1989) The influence of product and process variability on process control in the thermal sterilization of foods. Ph.D. Thesis, University of Leeds, UK

    Google Scholar 

  • Campbell S, Ramaswamy HS (1992a) Heating rate, lethality and cold-spot location in air entrapped retort pouches during over-processing. J Food Sci 57(2):485–490

    Article  Google Scholar 

  • Campbell S, Ramaswamy HS (1992b) Distribution of heat transfer rate and lethality in a single basket water cascade retort. J Food Process Eng 15:31–48

    Article  Google Scholar 

  • Denys S, Noronha J, Stoforos NG, Hendrickx M, Tobback P (1996) A semiempirical approach to handle broken-line heating: determination of empirical parameters and evaluation of process deviations. J Food Process Preserv 20(4):331–346

    Article  Google Scholar 

  • Fagerson IS, Esselen WB Jr, Licciardello JL (1951) Heat transfer in commercial glass container during thermal processing: II. F 0 distribution in foods heating by convection. Food Technol 5(6):261–262

    Google Scholar 

  • Flambert CMF, Deltour J (1972) Localization of the critical area in thermally-processed conduction heated canned food. Lebensm Wiss Technol 5:7–13

    Google Scholar 

  • Germer SPM, Montes HBE, Vitali ADA (1992) Mathematical modelling of data from [Stumbo’s] tables for computerized F0 [sterilization] values. Col Inst Tecnol Alim 22(1):73–82 (in Portuguese)

    Google Scholar 

  • Gillespy TG (1951) Estimation of sterilizing values of processes as applied to canned foods: I. Packs heating by conduction. J Sci Food Agric 2:107–125

    Article  Google Scholar 

  • Hall JE (1997) Statistical modelling of lethality distribution in canned foods. R&D Report No. 50. Campden & Chorleywood Food Research Association, Chipping Campden, UK

    Google Scholar 

  • Hayakawa K (1969) New parameters for calculating mass average sterilizing values to estimate nutrients in thermally conductive food. Can Inst Food Sci Technol J 2:167–170

    Google Scholar 

  • Hayakawa K, de Massaguer P, Trout RJ (1988) Statistical variability of thermal process lethality in conduction heated food—computerized simulation. J Food Sci 53(6):1887–1893

    Article  Google Scholar 

  • Hayakawa K, Wang J, de Massaguer P (1994) Variability in thermal process lethality. In: Yano T, Matsuno R, Nakamura K (eds) Developments in food engineering, Part 2. Blackie Academic & Professional, London, pp 704–706

    Chapter  Google Scholar 

  • Hicks EW (1951) On the evaluation of canning processes. Food Technol 5:134–142

    Google Scholar 

  • Hicks EW (1952) Some implications of recent theoretical work on canning processes. Food Technol 6:175–179

    Google Scholar 

  • Hicks EW (1961) Uncertainties in canning process calculations. J Food Sci 26:218–223

    Article  Google Scholar 

  • Holdsworth SD, Overington WJG (1975) Calculation of the sterilizing value of food canning processes. Literature review. Technical Bulletin No. 28. Campden BRI, Chipping Campden, Glos, UK

    Google Scholar 

  • Jen Y, Manson JE, Stumbo CR, Zhradnik JW (1971) A procedure for estimating sterilization of and quality factor degradation in thermally processed foods. J Food Sci 36:692

    CAS  Google Scholar 

  • Lenz MK, Lund DB (1977) The lethality-Fourier number method: experimental verification of a model for calculating temperature profiles and lethality in conduction-heating canned foods. J Food Sci 42(4):989–996, 1001

    Article  Google Scholar 

  • Lund DB (1978) Statistical analysis of thermal process calculations. Food Technol 32(3):76–78

    Google Scholar 

  • Manson JE, Zahradnik JW, Stumbo CR (1970) Evaluation of lethality and nutrient retentions of conduction-heating foods in rectangular containers. Food Technol 24(11):1297–1302

    Google Scholar 

  • Manson JE, Stumbo CR, Zahradnik JW (1974) Evaluation of thermal processes for conduction heating foods in pear-shaped containers. J Food Sci 39:276–281

    Article  Google Scholar 

  • Naveh D, Pflug IJ, Kopelman IJ (1983) Simplified procedure for estimating the effect of a change in heating rate on sterilization value. J Food Prot 46(1):16–18

    Article  Google Scholar 

  • Newman M, Holdsworth SD (1989) Methods of thermal process calculation for food particles. Technical Memorandum No. 321 (revised). Campden BRI, Chipping Campden, Glos, UK

    Google Scholar 

  • Patino H, Heil JR (1985) A statistical approach to error analysis in thermal process calculations. J Food Sci 50:1110–1114

    Article  Google Scholar 

  • Perkins WE, Ashton DH, Evancho GM (1975) Influence of z-value of Clostridium botulinum on the accuracy of process calculations. J Food Sci 40:1189–1192

    Article  Google Scholar 

  • Pflug IJ, Christensen R (1980) Converting an F-value determined on the basis of one z-value to an F-value determined on the basis of another z-value. J Food Sci 45:35–40

    Article  Google Scholar 

  • Pflug IJ, Odlaugh TE (1978) Determination of the sterilization value of a process by the ‘general method’. In: Sleeth RB (ed) Introduction to the fundamentals of thermal processing. Institute of Food Technology, Chicago

    Google Scholar 

  • Powers JJ, Pratt DE, Carmon JL, Somaatmadja D, Fortson JC (1962) Application of extreme-value methods and other statistical procedures to heat-penetration data. Food Technol 16(3):80–89

    Google Scholar 

  • Robertson GL, Miller SL (1984) Uncertainties associated with the estimation of F 0 values in cans which heat by conduction. J Food Technol 19:623–630

    Article  Google Scholar 

  • Sablani SS, Shayya WH (2001) Computerization of Stumbo’s method of thermal process calculations using neural networks. J Food Eng 47(3):233–240

    Article  Google Scholar 

  • Smout C, Ávila I, Van Loey AML, Hendrickx MEG, Silva C (2000a) Influence of rotational speed on the statistical variability of heat penetration parameters and on the non-uniformity of lethality in retort processing. J Food Eng 45(2):93–102

    Article  Google Scholar 

  • Smout C, Van Loey AML, Hendrickx MEG (2000b) Non-uniformity of lethality in retort processes based on heat distribution and heat penetration data. J Food Eng 45(2):103–110

    Article  Google Scholar 

  • Storofos NG, Noronha J, Hendrickx M, Tobback P (1997) A critical analysis in mathematical procedures for the evaluation and design of in-container thermal processes for foods. Crit Rev Food Sci Nutr 37(5):411–441

    Article  Google Scholar 

  • Stumbo CR (1953) New procedures for evaluating thermal processes for foods in cylindrical containers. Food Technol 7(8):309–315

    Google Scholar 

  • Stumbo CR (1973) Thermobacteriology in food processing, 2nd edn. Academic, New York

    Google Scholar 

  • Teixeira AA, Dixon JR, Zahradnik JW, Zinsmeister GE (1969) Computer determination of spore survival distributions in the thermal processing of conductionheated foods. Food Technol 23(3):78–80

    Google Scholar 

  • Thompson DR, Wolf ID, Nordsiden L, Zottola EA (1979) Home canning of foods: risks resulting from errors in processing. J Food Sci 44:226–231

    Article  CAS  Google Scholar 

  • Tucker GS, Holdsworth SD (1991) Mathematical modelling of sterilization and cooking processes for heat preserved foods—application of a new heat transfer model. Food Bioprod Process, Trans IChemE 69(C1):5–12

    Google Scholar 

  • Varga S, Oliveira JC, Oliveira FAR (2000a) Influence of the variability of processing factors on the F-value distribution in batch retorts. J Food Eng 44(3):155–161

    Article  Google Scholar 

  • Varga S, Oliveira JC, Smout C, Hendrickx ME (2000b) Modelling temperature variability in batch retorts and its impact on lethality distribution. J Food Eng 4(3):163–174

    Article  Google Scholar 

  • Warne D, Moffit D (1985) The effect of container stacking patterns on the delivery of target F0 values during the thermal processing of canned corned beef. Inst Food Sci Technol Proceedings 18(2):99–103

    Google Scholar 

  • Wang J, Wolfe RR, Hayakawa K (1991) Thermal process lethality variability in conduction heated foods. J Food Sci 56:1424–1428

    Article  Google Scholar 

  • Wiese KL, Wiese KT (1992) A comparison of numerical techniques to calculate broken-line heating factors of a thermal process. J Food Proc Preserv 16(5):301–312

    Article  Google Scholar 

Download references

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
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ricardo Simpson
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 2016 Springer International Publishing Switzerland

About this chapter

Cite this chapter

Holdsworth, S.D., Simpson, R. (2016). Some Factors Affecting F-Values and Mass-Average Sterilizing Values. In: Thermal Processing of Packaged Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-24904-9_9

Download citation

Publish with us

Policies and ethics

Search

Navigation