Abstract An interesting potential improvement and challenge in thermal processing of packaged foods is the implementation of simultaneous multi-product sterilization. The aim of this research was to analyze, explore, and optimize simultaneous multi-product sterilization through thermal processing simulation of packaged foods considering both constant (CRT) and variable retort temperature (VRT) profiles. The research was approached through three main tasks, which were defined to discover potential opportunities for simultaneous multi-product sterilization with the attempt to recommend the steps to follow to practically implement it. In most cases, simultaneous multi-product sterilization for CRT processing was feasible, however, it was limited to low retort temperature and restricted to products with similar fh. In contrast, in VRT profiles a higher flexibility for simultaneous multi-product sterilization was found. The opportunity to carry out simultaneous multi-product sterilization provides flexibility to optimize retort utilization, reduce energy consumption, and increase processing plant productivity.

中文翻译：

---

多产品同时灭菌：重新审视、探索和优化

摘要 包装食品热加工的一个有趣的潜在改进和挑战是同时进行多产品灭菌。本研究的目的是通过对包装食品进行热处理模拟同时考虑恒定 (CRT) 和可变蒸煮温度 (VRT) 曲线来分析、探索和优化同时进行的多产品灭菌。该研究通过三个主要任务进行，这些任务被定义为发现同时进行多产品灭菌的潜在机会，并尝试推荐实际实施的步骤。在大多数情况下，CRT 处理的同时多产品灭菌是可行的，但是，它仅限于低蒸煮温度，仅限于具有相似 fh 的产品。相比之下，在 VRT 配置文件中，发现同时进行多产品灭菌具有更高的灵活性。同时进行多产品灭菌的机会为优化蒸馏器利用率、降低能源消耗和提高加工厂生产力提供了灵活性。