TY - JOUR
T1 - OPTIMAL RETORT TEMPERATURE PROFILE IN OPTIMIZING THIAMIN RETENTION IN CONDUCTION‐TYPE HEATING OF CANNED FOODS
AU - SAGUY, I.
AU - KAREL, M.
PY - 1979/9
Y1 - 1979/9
N2 - The maximum principle theory (Pontryagin et al., 1962) was used to optimize thiamin retention during sterilization of a conduction‐heating canned food. The optimal retort temperature Profile determined by this procedure improved thiamin retention by more than 2%, as Compared with other methods, and showed that a single solution for the temperature profile exists. This optimization method may be applicable to other processes in which retention of nutrients or other characteristics is to be improved.
AB - The maximum principle theory (Pontryagin et al., 1962) was used to optimize thiamin retention during sterilization of a conduction‐heating canned food. The optimal retort temperature Profile determined by this procedure improved thiamin retention by more than 2%, as Compared with other methods, and showed that a single solution for the temperature profile exists. This optimization method may be applicable to other processes in which retention of nutrients or other characteristics is to be improved.
UR - http://www.scopus.com/inward/record.url?scp=84985200427&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1979.tb06468.x
DO - 10.1111/j.1365-2621.1979.tb06468.x
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AN - SCOPUS:84985200427
SN - 0022-1147
VL - 44
SP - 1485
EP - 1490
JO - Journal of Food Science
JF - Journal of Food Science
IS - 5
ER -