3 - Modeling thermal processing and reactions: sterilization and pasteurization

Abstract

The basic principles of canning have not changed dramatically since Nicholas Appert and Peter Durand developed the process. The sterilization and pasteurization of foods have a long tradition, and this tradition will likely continue due to its convenience and advances in packaging materials. Mathematical modeling has been gaining recognition in the food industry, particularly for applications such as thermal sterilization and pasteurization, helping the food industry to deliver safe processed products that also have very high quality. In recent years, several researchers have been developing applications for multiobjective optimization in food processing, especially in the area of thermal food sterilization.