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CTemp: Centre Temperature Prediction for Packaged Foods
Different Process Types
The following graphs show the match in temperatures for the measured heat penetration data with those from the CTemp prediction, for condensing steam, steam/air, water immersion or raining water systems.
Petfood in a can, sterilised in a static condensing steam retort.
 Tomato-based sauce in a can, sterilised in a static steam-air retort.
 White sauce in a glass jar, sterilised in a water immersion rotary retort.
 Vacuum-packed sliced potatoes, pasteurised in a raining water retort, to achieve at least a pasteurisation value of 10 minutes equivalent at 90 "C (z 10 C")
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