Computer Simulation Program for Food Scientists: Parameter Selection for Canned Food Thermal Processing Systems

SYNOPTIC ABSTRACT

Food scientists conduct studies aimed at selecting parameters for a thermal (heat) processing system for canned food which will guarantee commercial sterility, economic shelf-life, and a wholesome, appetizing product. The computer simulation program given in this paper is based on the probabalistic nature of such studies and is a realistic model of the process in that it includes lag-time, cooling-time, and thermal transfer considerations. It allows for the inexpensive reproduction of these studies and can be used in many different ways by food scientists, medical and public health researchers, and micro-biologists.

Key Words and Phrases:

• simulation
• partial spoilage data
• thermal processing
• sterilization of food
• inoculated pack studies