RECENT ADVANCES IN-PROCESS ASSESSMENT AND OPTIMIZATION

After stating the general principle of food preservation, this paper f ocuses on currently available methods to evaluate quantitatively the i ntegrated time temperature impact during and/or after a thermal preser vation process. In this context, both the physical-mathematical approa ch and the use of time temperature integrators are briefly reviewed an d recent evolutions are indicated. Also new trends with regard to ther mal process optimisation are highlighted. Copyright (C) 1996 Elsevier Science Ltd