CTemp: Centre Temperature Prediction for Packaged Foods

Browning Simulations

This plot shows the simulation for an end-of-heat F₀ value of 6 minutes, for a white sauce processed in a rotary water retort, processed at 123.5 °C for 33 minutes.

This plot shows the cook-values for the browning reactions at different processing temperatures. To get the data for this graph, the CTemp program was used to determine hold times at temperatures from 110 to 125 °C, then the z-value was changed from the 10 C° for sterilisation to 21.3 C° for browning. Clearly a minimum value exists at a retort temperature of 118 °C where the product would receive less browning.