Preliminary validation of on-line correction of process deviations without extending process time in batch retorting: Any low-acid canned foods

Abstract

This short communication describes a practical and efficient method for on-line correction of thermal process deviations during retort sterilization of canned foods without upsetting retort operating schedules in large cook room operations. The strategy is a modification of a recently developed “proportional-corrected” process method that accomplishes the on-line correction after recovery of the deviation by operating the retort at a temperature sufficiently above the normal retort temperature so as to reach the specified target lethality within the remaining process time. In this way, on-line correction of the process deviation is accomplished without extending the normal process time specified for that batch cook, and smooth uninterrupted operation of a retort battery system in large cook rooms is assured. The method is intended for easy implementation in any cannery around the world with no need for on-site access to computer-based control systems and/or computer software of any kind.