Czasopismo | PRZEMYSŁ SPOŻYWCZY | Rocznik 2015 - zeszyt 8

Design of the Control System for Canned-Food Sterilization

10.15199/65.2015.8.7

nr katalogowy: 93122
10.15199/65.2015.8.7

A properly designed control system for canned-food sterilization is able to achieve the final desired level of bacterial inactivation, irrespective of any disturbances, e.g. in the form of undesired changes of the heating- -medium temperature, and with a minimum of over-processing. The feed-forward control system for canned- food sterilization was described in the article. The controller in such a system is able: (a) to anticipate the change of the final cumulative lethality in a situation when the disturbances of the process occurred during heating and (b) to take appropriate corrective actions that can eliminate such disturbances. The heating turn-off decisions in such a controller are based upon the prediction (in every second during heating) of cumulative lethality for the cooling stage. The prediction of the cooling phase is based on a simulation of temperature changes in the coldest point inside a can using the empirical m-th order step-response model.The most important factors in sterilization of food products are quality, safety, and low consumption of energy. Traditionally, sterilization of food refers to in container sterilization, in which a product is filled into a container, the container is hermetically sealed and heated to a temperature for a length of time such that living microorganisms are destroyed, and then it is cooled to room temperature for distribution. If the cumulative lethal effect delivered by a control system is under the desired best value, it may seriously endanger public safety and if it is over, energy is wasted and nutrient properties of the product are over-reduced due to overheating. Thermo-bacteriology defines an optimal level of bacterial inactivation in terms of cumulative lethality for every group of food products [2, 3, 16, 19]. There are several methods for the on-line calculation of bacterial inactivation but usually cumulative lethality (also called the sterilization value)[...]

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