Although technological advances such as aseptic packaging and agitated
retort processing have dramatically improved the quality and economy
of many heat-treated foods, those canned foods in which heat transfer
is dominated by conduction have not benefited substantially. Variable
retort temperature (VRT) processing can provide a means of increasing
product quality and the energy efficiency of the process by improving
the uniformity of heat penetration within the product. Computer simula
tion and systematic optimization routines are essential for efficient
VRT process development.