Location of the critical point in conduction heated canned food

Körmendy, I. and Körmendy, P. (2009) Location of the critical point in conduction heated canned food. Acta Alimentaria, 38 (2). pp. 249-264. ISSN 0139-3006

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Abstract

The authors determined the location of the critical point for conduction heated food, involving simplified heat-treatment process. Infinite and finite cylinders have been investigated. Analytical method was applied to compute symmetrical temperatures. The spatial co-ordinates of the critical point were found by searching for the minimum of equivalent time (F-value), as microbial survival is the greatest in the critical point. The introduction of a z-value related dimensionless temperature enabled to extend similarity conditions for F-values. The locations of the critical points of species or attributes with diverse z-values differed in the same process. The most important factor influencing the critical point’s location was the difference between heating and initial food temperatures divided by the z-value. When this difference was sufficiently great, the critical point approached the geometric centre, but reached it only for the infinite cylinder. Decreasing difference shifted it towards the surface either along the axis, or in the median plane.

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