Heat penetration studies were conducted using bentonite suspension as a model food in 211 x 300 can sizes with internally mounted remote sensors and type-T thermocouples. The applicability of established correction factor to heat penetration data from the remote sensors was explored, while “new” correction factors were determined for adjusting both the lag factor (jh) and heating rate index (fh).

This study demonstrates that internally mounted remote sensors in smaller can sizes (211 x 300) can enhance heating in still cooks probably due to sensor “heat transmission” effect alone the sensor. For end-over-end agitation, remote sensors could potentially be used with extra precaution to sensor configuration, methodology used in evaluating data, and the fact that both headspace and rpm would play significant roles in dictating the magnitude of anticipated errors. This presentation focuses on the effects of internally-mounted remote sensors on heating factors, calculated Ball's process time, experimental General Method cumulative lethality, and the need to apply “new correction” factor(s) to account for potential heat transmission.

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