Optimal Sterilization Temperatures for Sensory Quality in Cylindrical Containers

Optimization calculations are presented for sterilization of foods in cylindrical cans. The C‐value is used to describe the sensory quality changes during processing. The optimal temperatures for sensory quality were the same as for maximal thiamin retention. They were 116–119°C for conduction heated foods of commonly used can sizes. The calculations showed that variations in the retort temperature program or starting temperature have minor effects on the optimal temperatures. The results are generalized using the f‐slope‐value of heat penetration measurements. It is proposed that optimal sterilization temperatures may be determined for any product or can size using presented diagrams. Its practical application is examplified.