Sigmoid model: Application to heat transfer in vegetable preserves sterilized in glass jars

Abstract

A sigmoid model is proposed for the simulation of food temperature evolution during the processing of preserves in batch low capacity sterilizers. Predicted results are compared against experimental data and a formula method (exponential) widely used in the simulation and control of industrial processes. The proposed model result to be simple and accurate for the prediction of thermal histories of foods of different shapes and sizes sterilized in glass jars of different sizes, and may be very useful for low volume processors. The exponential model did not provide accurate predictions for these processing conditions.