On-line retort control in thermal sterilization of canned foods

This paper presents a short review of recent developments toward achieving computer-based intelligent on-line control systems for assuring safety, quality, and process efficiency of thermally processed canned foods, Various approaches based upon real-time data acquisition systems are described along with alternative approaches based upon the use of calculated correction factors or mathematical models capable of simulating the heat transfer into canned foods under various processing conditions. The various features of each method are discussed along with suggested industry applications that would be appropriate for each method. (C) 1997 Elsevier Science Ltd.