CTemp: Centre Temperature Prediction for Packaged Foods

The following graphs show the match in temperatures for the measured heat penetration data with those from the CTemp prediction, for different package types: cans, glass jars, pouches and trays.

1. Canned mince in a steam retort. Note that the retort cooling pressure was not held steady for long enough, which caused the can temperature to fall rapidly as the contents boiled. This is referred to as ebullition.
2. Tomato product in a glass jar, processed in a water immersion rotary retort. The intended process was to achieve a pasteurisation value in excess of 5 minutes at 93.3 "C (z 8.3 C"), to exceed 6 log reductions in butyric anaerobes.

3. Sliced potatoes in a vacuum pouch, processed in a raining water retort. The intended process was to achieve a pasteurisation value in excess of 10 minutes at 90 "C (z 10 C"), to exceed 6 log reductions in psychrotrophic Clostridium botulinum cells.