Premium
IMPROVED PROCEDURES FOR MATHEMATICAL EVALUATION OF HEAT PROCESSES
Author(s) -
HAYAKAWA KANICHI
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb17994.x
Subject(s) - computation , thermal , computer science , process (computing) , value (mathematics) , mathematical model , iterative and incremental development , mathematics , mathematical optimization , algorithm , thermodynamics , statistics , physics , machine learning , software engineering , operating system
It is frequently necessary to determine the heating time of a thermal process producing a specified sterilizing value. This sterilizing value is one usually required for “microbially safe” heat processing. In most cases the determination is accomplished through iterative calculations. To minimize these calculations, an assumed heating time for the first iteration should be as close as possible to a correct onc. Since no reliable procedure for estimating the approximate heating times is published, mathematical procedures were developed for this estimation. Mathematical evaluation of safe thermal processes may be accomplished with considerably less computation through the application of the developed procedures.