Optimal Retort Temperature Profile in Optimizing Thiamin Retention in Conduction‐type Heating of Canned Foods

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.