Optimal Sterilization Temperatures for Flat Containers

To reduce deterioration of tlie sensory and nutritional quality during heat sterilization, container geometries favorable for a rapid heat transfer e.g. retort pouches, should be chosen. Also processing conditions for optimal quality retention should be used. For solid foods packed in flat containers, calculations were performed at different sterilization temperatures and processing conditions. To describe the changes in sensory and nutritional properties a simple term, the C‐value, was used. Optimal sterilization temperatures were chosen where the minimal quality changes (minimal C‐values) were found. The calculations show that larger thickness means lower optimal temperature range. Low initial temperature or long retort come‐uptime has only minor influence. A generalization of the results of the calculations is presented.