An Approach to Solving the Optimal Temperature Control Problem for Sterilization of Conduction‐heating Foods

In this paper, the optimal sterilization of canned solid foods is discussed. Such foods are influenced by heat conduction in the course of the thermal process. The way of optimizing the temperature control in this paper is to divide the total problem into two separate parts, namely into a process engineering and a control engineering optimization problem. It will be shown that this separation is admissable. With respect to the solution of the total problem, the results will be suboptimal.