Introduction to Food Engineering

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Thermal Process Calculations - Improved General Method

Learning Outcomes

At the end of this module, you will be able to:

  1. use Improved General Method to calculate process lethality
  2. describe the influence of retort temperature on lethality

This module involves thermal process calculations using the Improved General Method. We will also consider a virtual experiment to enhance your understanding of process calculations as conducted in the food industry. In the next video, you will learn how to use the Improved General Method in thermal process calculations. You will learn what improvements were made in this method compared with the original General method that you viewed in the last module. The steps used in this method are illustrated using a numerical example.

The following link to a virtual experiment is to gain further understanding of how to determine a thermal process. With this experiment, you will learn how to assess temperature history in a canned food subjected to different retort temperatures, calculate the F-value at the slowest heating point in the can, and examine the effect of varying retort temperatures on the F-values.

link to virtual experiment


In this module, you learned how to use the Improved General method for process calculations. You conducted a virtual experiment where you explored the effect of process operating conditions such as varying retort temperature on lethality of a process.