Advanced software continuously models, predicts and maintains lethality in batch-retort operations

For over 75 years, however, the major methods for calculating lethality were the General Method and the Ball Formula Method, both developed in the early 1920s. According to Jeff Cleek, vice-president for technology at AmeriQual Foods and a recognized thermal process authority, the General Method is based on initial product temperature and is accurate but specific to individual process conditions. "The General Method is very accurate but has little to no flexibility," said Cleek at Food Engineering's Food Automation 2001 Conference last February.