Silva, C.Hendrickx, M.Oliveira, F.Tobback, P.2011-10-202011-10-201992SILVA, C....[et al] - Optimal Sterilization Temperatures for Conduction Heating Foods Considering Finite Surface Heat Transfer Coefficients. Journal of Food Science. ISSN 1365-2621. Vol. 57 n.º 3 (1992), p. 743-748http://hdl.handle.net/10400.14/6569Optimal sterilization temperatures are defined as the processing temperatures which result in a minimum surface cook-value after achieving the desired degree of sterility. They were calculated as a function of product heating rate, surface heat transfer coefficient, initial food temperature, heating medium come-up-time, z-value for the quality factor and target Fo-value. Different one-dimensional heat transfer shapes were considered. Compared to the other variables, initial temperature and heating medium come-up-time had little influence on optimal processing temperature. Regression equations were developed relating optimal temperatures with all relevant variables.engSterilizationProcessing temperatureHeat rateTransfer coefficientZ-valuejournal article10.1111/j.1365-2621.1992.tb08086.x0000781961A1992HX82900050