OPTIMAL RETORT TEMPERATURE PROFILE IN OPTIMIZING THIAMIN RETENTION IN CONDUCTION‐TYPE HEATING OF CANNED FOODS

I. SAGUY; M. KAREL

doi:10.1111/j.1365-2621.1979.tb06468.x

OPTIMAL RETORT TEMPERATURE PROFILE IN OPTIMIZING THIAMIN RETENTION IN CONDUCTION‐TYPE HEATING OF CANNED FOODS

I. SAGUY^*
, M. KAREL

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

78 Scopus citations

Abstract

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.

Original language	English
Pages (from-to)	1485-1490
Number of pages	6
Journal	Journal of Food Science
Volume	44
Issue number	5
DOIs	https://doi.org/10.1111/j.1365-2621.1979.tb06468.x
State	Published - Sep 1979
Externally published	Yes

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OPTIMAL RETORT TEMPERATURE PROFILE IN OPTIMIZING THIAMIN RETENTION IN CONDUCTION‐TYPE HEATING OF CANNED FOODS

Abstract

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