EN
Literature reporting research into the computer control of sterilization and pasteurization of foods is reviewed. Attention is paid to control systems capable of achieving the desired level of bacterial inactivation even in the case of unexpected deviations of the thermal process. Consideration is given to mathematical models of heat transfer during thermal processing. Accurate mathematical models are essential to predict the optimal rate at which thermal processes can be accomplished. When unexpected changes occur during heating, simulation models (programmed in computer memory) can predict the outcome of the reaction as a result of these altered conditions and can be used on-line to compensate for upstream deviations, so that the desired final process result will be achieved.