OPTIMAL RETORT TEMPERATURE PROFILE IN OPTIMIZING THIAMIN RETENTION IN CONDUCTION-TYPE HEATING OF CANNED FOODS

The maximum principle theory (Pontryagin et al., 1962) was used to optimize thiamin retention during sterilization of a conduction-heating canned food. The optimal retort temperature Profile determined by this procedure improved thiamin retention by more than 2%, as Compared with other methods, and showed that a single solution for the temperature profile exists. This optimization method may be applicable to other processes in which retention of nutrients or other characteristics is to be improved.

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