Abstract

This paper describes a simple, practical and efficient (nearly precise, yet safe) strategy for on-line correction of thermal process deviations during retort sterilization of canned foods. The strategy is intended for easy implementation in any cannery around the world. Commercial systems currently in use for on-line correction of process deviations do so by extending process time to that which would be needed had the entire process been carried out at the lower retort temperature reached at the lowest point in the deviation ("commercial" correction). This method of correction often results in extensive unnecessary over-processing with concomitant deterioration in product quality, and costly interruption to the retort loading/unloading rotation schedules in retort cook room operations. These problems are addressed by a novel control strategy that takes into account the duration of the deviation in addition to the magnitude of the temperature drop. It calculates a "proportional" extended process time at the recovered retort temperature that will deliver the final specified target lethality with very little over processing in comparison to current industry practice. Results from an exhaustive "optimization" search routine using the complex method are also reported, that show the proposed strategy will always result in a corrected process that delivers no less than the final target lethality specified for the originally scheduled process. © 2006 Elsevier Ltd. All rights reserved.