A Simple Calculation Method for the Sterilization Value of Canned Food
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Abstract:
Flat-panel canned food was taken as the research object and a simple calculation method for the sterilization value of the central part of the heat sterilization process was proposed. Usually, calculating sterilization value needs either integrating the temperature value or using computer software for calculation, and both of the methods were difficult and complicated. In the proposed method, the central temperature was calculated first by mathematical analysis, then the sterilization value was calculated by integral method and finally a functional relationship between the central temperature and the sterilization value was established. It was relatively simple to calculate the sterilization value through the functional relationship. The expression used sterilization temperature and Z value as parameters to derive the expression relationship of the sterilization value for different sterilization temperatures and Z values. It could be expressed by a simple functional relation without integration. The sterilization value obtained by the functional expression was compared with the sterilization value obtained by the integration, and the error was within 1 min, and the simple calculation of the bactericidal value was realized. This method was simple and easy and beneficial to the optimization of the sterilization process and was of great significance to the quality management of canned food.
