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Some Factors Affecting the Heating and Cooling Lags of Processed Cheese in Thermal Death Time Cans^{1, 2,}

Department of Food Science, Michigan State University, East Lansing

ABSTRACT

The lag correction, factor, the time that must be subtracted from the gross heating time to give the net time at heating medium temperature, varies with the fill-weight and the position of the can for conduction heating of cheese spreads. Results of this study indicate that: (a) The lag correction factor increases with increases in the fill weight, (b) The lag correction factor was larger when the can was heated in the flat position as compared to the edge position.

¹ Michigan State University Agricultural Experiment Station Journal No. 2730.

² This manuscript describes a portion of the research contained in a thesis prepared by the senior author in partial fulfillment of the requirements for the degree Doctor of Philosophy at Michigan State University.

³ Present address: Borden Co., Dixon, Illinois.