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Article | REF: F2032 V1

Design and validation of appertization scales

Authors: François ZUBER, Michel BITON, Antoine CAZIER

Publication date: June 10, 2008 | Lire en français

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    3. Instrumentation techniques and temperature measurement

    Measuring temperatures at the product's critical point during heat treatment, which enables calculation of the sterilizing value achieved, is the main means of fine-tuning and controlling processes.

    .Various models of needle-type thermocouple probes for temperature measurement in sterilized food products (Source ELLAB, Denmark).
    Figure...
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