Abstract
Thermal processing is one of the most common methods used for extending the shelf life of processed foods. In commercial heat sterilization of foods in cans or retortable pouches, the food container has been heated in a pressurized steam or hot-water retort at certain conditions of temperature and time. Although this process will certainly make microorganisms and spores inactive, it may also cause the destruction of essential quality factors such as nutrients, colour, texture or flavour. Consequently, much attention has been paid to maximizing quality retention for a specified reduction in the number of undesirable microorganisms during the heat sterilization. Mathematical methods available to optimize the heat sterilization of foods in cans and retortable pouches are critically reviewed.
