English to Spanish Tech/Engineering Chemistry; Chem Sci/Eng heat penetration in packaged food

Products exhibiting broken-heating curves. Some packs heat quickly during the initial stages and then, because of the thickening of the constituents, the process slows down. The heating curve, plotted on a semi-logarithmic basis, for such products often shows two lines of differing slope, known as a broken-heating curve (see Figure 6.9). In order to calculate processes for these cases, it is necessary to know: the j-value; the f-value for the first part of the heating curve, ; the f-value for the second part of the heating curve, ; and the time at the intersection of the two lines, , taking into account the zero corrected for come-up time allowance. The method for process evaluation of the broken-heating curve pack given here is an extension of the Ball's method as developed by the American Can Co. (1950).
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