In industrial food production, challenges arise due to the high viscosity and slow heat transfer within large puree cans, often leading to inadequate or excessive sterilization of products. Such deviations in sterilization can compromise food safety and product quality. This study aims to assess production processes within enterprises, explore optimization strategies for canning sterilization, and enhance the overall product quality of canning companies. By analyzing the current sterilization approach at 10′-86′/121 ℃, the Ball formula method in conjunction with computer software was used to refine the sterilization process for Ipomoea batatas puree tinplate #9121 cans. With a predicted value of F=4.55, five sterilization protocols featuring constant temperatures of 119, 120, 121, 122, and 123 ℃ were devised. The membership comprehensive score was made for the constant temperature duration and sensory evaluation of the I. batatas puree canning process. Results demonstrated that the optimal product score emerged from the 10′-81.5′/122 ℃ sterilization condition, yielding an F value of (4.71±0.15) after three rounds of testing and validating within a 5% margin of relative error. This outcome met the requirements of F value for sterilization of this type of can, and could be used as a reference for the process adjustment in the actual production process. The experiment proved that the computer-aided Ball formula method combined with membership method to design and optimize the sterilization process of cans can help enterprises speed up product development and improve the production process.
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