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By Anthony Lopez

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Sample text

Lack of knowledge and control often waste time, money, and quality. We can expect more niche products as developments in food technology allow for new ingredients and improvements in processing give us better quality. We will definitely see innovations in packaging variants. Interestingly, canned food has proven to sell particularly well in times of recession because of the tendency of financially stressed people to stick to what they know and trust and to eat at home. 12 Are canned foods sustainable?

They were engineers and the first to apply engineering mathematics to simulate the coupling of heat transfer with thermal inactivation kinetics in thermal processing of canned foods. Teixeira used this approach to find optimum retort time–temperature combinations that would maximize quality retention while delivering specified target lethality. Manson carried Teixeira’s work further by improving the mathematical model to simulate convection as well as conduction heat transfer. Working together, Teixeira and Manson demonstrated how such models could be employed in real-time online control of batch retorts by automatically extending process time to precisely compensate for unexpected process deviations (Teixeira, Dixon, Zahradnik, & Zinsmeister, 1969).

Manson carried Teixeira’s work further by improving the mathematical model to simulate convection as well as conduction heat transfer. Working together, Teixeira and Manson demonstrated how such models could be employed in real-time online control of batch retorts by automatically extending process time to precisely compensate for unexpected process deviations (Teixeira, Dixon, Zahradnik, & Zinsmeister, 1969). G. Gillespy and his team did valuable work on processing times and temperatures of a large range of foods at Campden Experimental Factory (now Campden BRI) (Tucker, 2008).

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